An Italian Passover Seder Dish

This comes from Bon Appetit -- and you don't have to be at a seder to enjoy it!

MATZO-ALMOND CROCCANTE (Italian brittle)
5 sheets matzo
1 3/4 cups sugar
1/4 cup water
3/4 cup margarine; butter if you don't keep kosher
1/4 cup honey
1/3 cup sliced almods
5 oz. semisweet or bittersweet chocolate, melted
1/4 teas. cayenne pepper
1 1/2 teas. sea salt

Line a rimmed baking sheet with parchment or a Sil-pat and spray with non-stick stuff. Break up the matzos, keeping them in a single layer - no gaps.

Stir the sugar, margarine/butter, honey and 1/4 cup water until the sugar dissolves. Don't stir it, but do swipe down the pan sides with a wet pastry brush (or if you're very careful a wet paper towel wound around a spoon.)

When the syrup is a deep amber color, pour it evenly over your pile of matzos and then sprinkle the whole thing with the almonds. Let it cool, then melt the cholocate and drizzle it over the almonds. Finish by dusting on the cayenne and sea salt. Let it sit for 30 minutes and then break it into pieces and enjoy.

I think the cayenne and sea salt would make this treat awesome and low in calories.