Wednesday, April 6, 2011

Matzo Toffee Brittle


For once I am ahead of the holiday in posting a recipe, instead of three weeks late. With matzo in the title, can anyone guess what holiday I am refering too? Why, Passover of course!

For those not familiar with Passover, it is the one time of year that the grocery store stockpiles all the kosher food and parades them in the front of store. It's almost as if they are saying "yes, we support this holiday with this minimal selection of matzo and and gefilte fish." *For those that have never tried the congealed, fish-in-a-bottle called gifilte fish, I dare you to try it.  You'll love it...and yes, I am being sarcastic.

Regardless of whether you look forward to Passover every year or simply eat a piece of matzo to satisfy your Jewish spouse *cough, cough Mr. F, everyone will enjoy Matzo Toffee Brittle. A little messy to make but delicious to eat, this confection is carmelized sugar spread over plain matzo sheets and topped with melted chocolate and almonds. 

This is especially perfect for introducing others to the holiday. The mention of matzo is usually a conversation starter.

Happy Passover!


Matzo Toffee Brittle

3-4 sheets unsalted Matzo
1 c. unsalted butter
1 c. packed light brown sugar
1 bag chocolate morsels
1 1/2 c. sliced almonds

Preheat oven to 350 degree.

Line a baking sheet (def. recommend using a Silpat) with the matzo, completely covering the pan. 

In a small saucepan, melt the butter and brown sugar on medium-high heat.  When mixture starts to boil, continue stirring for 3 minutes.  Immediately and carefully pour the carmelized sugar over the matzo.  Spread with a spatula to completely cover. 

Place baking sheet in oven for 15 minutes.  The caramel will begin to bubble around 10 min but leave the matzo in the oven for the additional 5 min. 

Remove the baking sheet from the oven and place on cooling rack.  Let cool 1 min.  Sprinkle chocolate morsels over the matzo and let sit 2 min or till soft.  When melted, spread evenly with spatula and sprinkle with almonds.  Let matzo sit at room temp for 30 minutes then place in fridge for an additional 30 min or till hard.  Break matzo into smaller pieces.

Can store in fridge up to one week.

3 comments:

Mommy, mom, or ma! said...

It is delicious!

Dana said...

I know a recipe similar to this that uses soda crackers instead of matzo. So tasty and addictive!

Fork1 said...

Thanks guys! Yes, this is very similar to the recipe with saltines, except even easier to make with the larger surface area of the matzo.

 
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