Matzo Almond Croccante

Serves 12-14
Adapted from Bon Appetit

5 sheets matzo
1 3/4
cups sugar
3/4
cup butter (1 1/2 sticks)
1/4
cup honey
1/4 cup water
1/3
cup sliced almonds
1/2 teaspoon cayenne pepper
1
tablespoon coarse sea salt
1 cup semisweet chocolate chips, melted

Line a rimmed baking sheet with parchment paper.  Arrange matzo on baking sheet in one layer, breaking pieces as necessary to cover most gaps.

In a small saucepan over medium low heat, stir sugar, butter, honey and water until sugar dissolves, about 5-7 minutes. Turn up heat to medium high and let mixture boil without stirring, swirling every few minutes, until mixture is a pale brown color, 11-13 minutes.  *Note - careful not to burn the mixture!  It goes form lighr brown to burned brown pretty quickly so pay attention.

Pour caramel evenly over matzo and cover with almonds, cayenne, sea salt and melted chocolate.  Let stand until caramel and chocolate sets, about half an hour, then break into pieces and serve.
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