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Recipe by Chanie Nayman

Caramelized Toffee Kichel

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Caramelized Toffee Kichel
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg - Tree nuts
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

A few years ago, I contributed “Pesach Grahams” to the magazine — my sweet twist on the classic egg kichel. This year, I decided to add a layer of caramelized sugar to the top. It’s a great addition!

Ingredients

Caramelized Toffee Kichel

Toffee Topping

  • 1 cup sugar

  • 1/4 cup oil

  • chopped nuts (I used almonds)

Directions

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

With a fork, mix eggs, ground almonds, sugar, salt, cinnamon, and oil in a bowl until creamy. Spread batter onto an 8×10-inch (20×26-centimeter) Gefen Parchment-lined baking sheet. Bake for 20 minutes. Remove from oven.

3.

Combine topping ingredients in a saucepan and bring to a simmer over low heat until sugar is fully dissolved. Pour over kichel and return to oven for 10 minutes.

4.

When done, cut into squares.

Recipe tags

caramelized Chanie Nayman kosher for passover Pesach toffee
Caramelized Toffee Kichel

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