CHEF JEFF — ONE BYTE AT A TIME: Matzoh Toffee

This tasty candy will hold up at room temperature.

Matzoh Toffee

(3½ sheets) matzoh crackers

1 cup (2 sticks) butter

1 cup firmly packed light brown sugar

1 cup semisweet chocolate chips

1/3 cup finely chopped almonds or pecans (optional)

Heat oven to 350 degrees. Line 15-by-10-inch jelly-roll pan with foil. Coat with vegetable oil spray. Arrange matzoh in pan, breaking to cover bottom. Bring butter, sugar to boil in pan over medium-high heat. Boil, stirring constantly, 3 minutes. Carefully pour mixture over matzoh. Spread to edges with spoon. Bake 15 minutes; check after 10 minutes. Mixture needs to be bubbly but burns easily. At first sign of caramelizing, remove from oven to wire rack. (Mixture should be bubbly.) Let stand 1 minute. Sprinkle chips atop. Let stand 1 minute, until morsels soften. Spread chocolate over brittle. Sprinkle with almonds. Let stand at room temperature 30 minutes. Place in freezer until chocolate is firm. Break into pieces. Store in airtight container in refrigerator.

Yield: Serves 20.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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