This recipe was recently posted by David Lebovitz. If you haven't made anything by him you must! He totally gets dessert and the whole sweet/salty thing that I also love.He's living in Paris and posting his experiment's on his blog. I check in once a week and usually try something.
When I was making this last night I got a lot of comments. No one thought it was going to be good. A friend was over who makes Nougat for a living, he's so talented, anyway he was intrigued.
Mona and I made them together, they were fun and easy, I really think anyone could do it and they are totally delicious. We even crunched them up and had them over vanilla ice cream.
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt (don't skimp)
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (I mixed with bittersweet)
1 cup (80g) toasted sliced almonds
1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F.
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F, then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. Sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
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