Heritage Florida Jewish News - Central Florida's Independent Jewish Voice

Slivered Almond Toffee made from leftover matzah


Passover is over, but I still will be using up my leftover Matzah meal, potato starch and other Passover items. Matzah meal is a great binder for hamburger, meatloaf, salmon cakes, and more. I make the vegetarian Lasagna, Matzana, all year. Make potato pancakes as a side dish or for breakfast or use the starch as a thickener like cornstarch for sauces and stews. Finely crunch the Matzah squares in the food processor for a streusel topping for an apple crisp or as bread crumbs to coat fish. Use your imagination to create your own special recipes. Here is a recipe to enhance your desserts or enjoy as a treat.

Slivered Almond Toffee, Parve and Kosher for Passover

1/4 cup brown sugar

1/4 tsp. salt

1/2 cup slivered almonds

1/3 cup vegetable oil

Grease a 12” sheet of parchment. In a small pan, stir the ingredients until mixed. Cook on medium-high heat, stirring constantly, until the oil begins to separate. Cook 1-2 minutes more until the almonds are coated with a caramel color. Remove from heat and carefully pour the separated oil into a heat resistant cup. Use care. The mixture will be very hot. Pour the mixture onto the parchment and press the nuts into one layer with the back of a spoon. Immediately cut into pieces before it cools or leave it in a block to break irregular pieces to top ice cream, yogurt, berries or cakes. The empty pan can be filled with hot water and allowed to sit so that the sugar will dissolve for easy cleaning. This is not a recipe for young children to cook, but will be an enjoyable to eat.

Myrna Ossin is the author of “What to do with Your Leftover Matzah, the Fifth Question, the Guide to a Perfect Seder”and is available on Amazon.


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