1 cup/110 grams chopped pecans (better yet pecan “chips,” which are already uniformly chopped)
1 1/2 cups/12 ounces/340 grams/3 sticks unsalted butter
6 sheets matzo (the thin, crispy, salted sort are nice if you can find them)
1 1/2 cups/340 grams packed dark-brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
12 ounces/2 cups/340 grams semi-sweet or bittersweet chocolate chips (or chopped chocolate)
About ¾ teaspoon flaky sea salt, such as Maldon
Best consult a higher authority about kosher and kosher-for-Passover standards.
1. Toast: Heat oven or toaster oven to 250 degrees. Scatter pecans onto a rimmed baking sheet or toaster-oven tray. Crisp, shaking pan now and then, until nuts darken slightly and give off a delightful toasty scent, about 20 minutes.
2. Melt: Drop butter into a large saucepan. Set over medium heat until melted. Brush a little of the melted butter onto a large (about 20 x 14) rimmed baking sheet. Line with parchment paper, allowing ample overhang (to prevent caramel from creeping under parchment). Brush parchment lightly with melted butter.
3. Sort: Line up matzos on buttered parchment, touching, but not overlapping (if you have to crack off a couple edges to make it all fit neatly, do what you must). Set an oven rack in the center of the oven. Heat oven to 400 degrees.
4. Thicken: Whisk brown sugar, salt, and vanilla into remaining butter. Set over medium-high heat. Bring to a boil; boil until thick, foamy looking, and 245 degrees, about 2 minutes. Pour over matzos. Spread evenly with an offset spatula.
5. Bake: Slide pan into oven and bake until caramel darkens a bit and matzos are covered with bubbles, about 3 – 5 minutes. Carefully pull pan out of oven and set on a cooling rack.
6. Gild: Scatter molten surface with chocolate. Let melt (actually chips retain their shape but turn glossy; fascinating), 5 minutes. Use an offset spatula to spread chocolate (satisfying, right?). Cast on toasted nuts. Scatter lightly with flaky sea salt.
7. Cool: Let rest just until set, about 15 minutes. Lift parchment by its overhang, and set toffee (paper and all) on a cutting surface. With a heavy knife, slice into matzo-sized squares. Let cool completely. Wrap each in parchment, return to matzo box and bring along to your seder as a hostess gift.