Any Hebrew school graduate knows how brutally boring Passover seders can be, but the story of the Jewish people’s exodus from Egypt can be far more interesting with a little herbal assistance. Nosh on some homemade cannabis chocolate matzo brittle this Pesach!
- 5 whole pieces of matzo
- 1 cup of unsalted butter
- 1 cup brown sugar
- 1 pinch of salt
- 2 cups of Cannabis Dark Chocolate, broken into small pieces
- 2 cups of chopped pecans, lightly toasted
Preheat oven to 400° F. Line an 11 x 17 inch jelly roll pan with foil and then grease with butter. Arrange the matzos in a single layer covering the entire bottom of the pan (you will need to break some of the matzos to ‘puzzle’ all of them into the pan in a single even layer).
Melt the butter and brown sugar together in a small, heavy saucepan over medium heat and cook, stirring often, until the butter melts completely. Increase heat to high and bring to a boil. Boil undisturbed for 3 minutes (3 ½ minutes at altitudes above 5,000 feet). Pour the mixture over the matzos and spread evenly, trying to cover all the matzos.
Bake for 5 minutes, until the whole surface of the pan is bubbly. Remove from the oven and sprinkle with chocolate pieces. Let stand for about 5 minutes to allow the pieces to melt. Spread the melted chips evenly. Sprinkle pecans over the top, pressing them in gently.
Allow the toffee crunch to cool to room temperature, then refrigerate until entire pan is well chilled. Break into chunks (about 40 pieces).
You’ll need some marijuana to for this recipe. Find the best deals at a dispensary near you!