Dark Chocolate Matzo Brittle
You can tailor this crisp, kosher brittle recipe up by using white, milk or dark chocolate and sliced almonds or dried cranberries or you may omit the chocolate all together.
Yield: makes about 2 pounds of brittle
- 5 unsalted matzos
- 10 tbsp. unsalted butter, plus more for greasing
- 1 cup sugar
- 1 cup light brown sugar
- 1 tbsp. kosher salt
- 1 tsp. vanilla extract
- 1⁄4 tsp. baking soda
- 10 oz. semi-sweet chocolate, finely chopped
- 1⁄3 cup pistachios (optional), toasted and roughly chopped, for garnish
- Flake sea salt (optional), for garnish
- Heat an oven to 350°. Line a 13″ x 18″ rimmed baking sheet with 2 layers of aluminum foil; grease completely with butter. Place matzos in one layer over foil, breaking into pieces and slightly overlapping, if necessary; set aside.
- Heat sugars in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied, about 7 minutes. Add butter and cook, stirring, until caramel is liquid again and butter is melted, about 2 minutes. Stir vanilla extract and baking soda together in a bowl and then add to pan along with salt; stir to combine. Pour caramel over matzo and using a rubber spatula, spread into an even layer; bake until matzo has absorbed caramel and is slightly crisp, about 8 minutes. Remove from oven; sprinkle chocolate evenly over caramel and spread in an even layer. Before chocolate is set, sprinkle with pistachios and salt. Refrigerate at least 30 minutes. Break into pieces to serve. Store between layers of wax paper in an airtight container for up to 1 week.