Home
Recipes
Salted hazelnut praline matzo

Salted hazelnut praline matzo cracked into pieces

Salted hazelnut praline matzo

Name: Salted hazelnut praline matzo
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Ingredients: 120g unsalted butter; 120g golden caster sugar; 100g chopped toasted hazelnuts; 1½ sheets matzo crackers; 100g dark or milk chocolate drops (see tip below)

Victoria Prever

Save recipe

Serves 8

Easy

Prep: 35 mins

Cook: 10 mins

plus chilling

0 reviews

loading...

Turn a simple cracker into a taste explosion with chocolate and hazelnut. You may want to make a double batch as these will vanish pretty quickly!

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Jewish chicken soup

A star rating of 3.7 out of 5.8 ratings

Whipped ricotta, spring onion & leek matzo lasagne

A star rating of 3 out of 5.1 rating

Jewish honey cake

A star rating of 4.2 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

120g unsalted butter
120g golden caster sugar
100g chopped toasted hazelnuts
1½ sheets matzo crackers
100g dark or milk chocolate drops

(see tip below)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal336
fat24g
saturates11g
carbs25g
sugars22g
fibre1g
protein4g
salt0.65g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the butter, caster sugar and 50ml water in a heavy-bottomed saucepan and set over a low heat until the butter has melted and the sugar has dissolved. Then turn the heat up to medium-high and allow to simmer for 15-20 mins until a light caramel colour. Add 1 tsp salt and stir again to make sure there are no sugar crystals. Stir in 80g of the toasted hazelnuts.
step 2

Line a 20cm square tin with baking parchment and lay the matzo sheets on top. You will need to break up one sheet to fill the gaps. Don’t worry if it’s not exact, you just want a layer of matzo covering the base of the tin. Pour the caramel mixture over the matzo, then carefully (because it will be hot) spread it out to cover the surface of the matzo. Bake for 10 mins.
step 3

Put the tin on a heatproof surface or wire rack and sprinkle with the chocolate drops. Wait 1-2 mins until they melt, then lightly spread them over the surface. Scatter with the remaining 20g of hazelnuts. Leave to cool to room temperature, then refrigerate for an hour or so, before cutting into large shards.

Recipe tips

If you can’t find chopped toasted hazelnuts, chop blanched hazelnuts to a fine rubble, then toast them in an oven heated to 180C/160C fan/gas 4 by spreading the chopped nuts on a baking sheet. Bake for 7-10 mins, checking after 5 mins as they can burn easily.

I suggest using chocolate drops as they melt quickly. If you only have regular chocolate, melt the chocolate first in a bain-marie or in the microwave, then pour and spread it over the caramel base.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating