What can you eat for Passover that is good? For even the seasoned veteran, this question is not easy to answer.Passover is a Jewish holiday that celebrates the freedom, of the Jewish people, from slavery in Egypt and the subsequent bestowal of the Ten Commandments. Each year at homes all over the world, the Passover story is retold in the context of a festive meal.Among the unique aspects of this holiday are the dietary restrictions that come along with it. Because the Jews had to flee Egypt on short notice, they did not have time to allow their bread dough to rise and it baked atop the packs they brought with them. Therefore no leavened products may be consumed, and this is extrapolated to include any foods that are made from grains (except Matzah, which is made from wheat flour and water in a supervised process that ensures the water is in contact with the flour for less than 18 minutes). Ashkenazi Jews (of European ancestries) go further and prohibit foods containing other foods including rice, corn, legumes, poppy seeds and mustard.The result is that it is difficult for even the best cook to sustainably create dishes, especially desserts that are appetizing and enjoyable from year to year.Here then, is a recipe for a delicious dessert or snack that has withstood the test of time. It is prepared using a microwave, though a stovetop could be used if necessary. Depending on whether you use butter or margarine (check the ingredients carefully), this treat can be either dairy or pareve.Passover Matzah Brittle½ cup butter or margarine½ cup honey½ cup sugar2 cups Matzah Farfel1 ½ cups slivered almonds1 ½ cups pecan halves

Toast the nuts in a single layer in the oven at 350 F until browned.
Combine butter (or margarine), honey and sugar in a heat-resistant plastic bowl. Microwave uncovered on high for 5 minutes until boiling and golden, stirring once or twice.
Add Farfel and nuts and mix well.
Microwave uncovered on high 4-6 minutes longer, stirring every 2minutes. It should be golden brown when ready. If you drop a little in cold water it will turn hard.
Spread out thinly over a greased cookie sheet covered in foil. Allow to cool. Wetting hands with cold water press down to flatten. Cool completely then break into small pieces.

This stores well in a sealed container, but from my experience it doesn’t last long enough to store.