Recipes
Chocolate Caramel Matzo Brittle
This versatile Passover staple lends itself well to all kinds of toppings.
- Makes
About 2 pounds
- Time
1 hour
You can tailor this recipe for crisp, kosher brittle by using white, milk, or dark chocolate, or adding sliced almonds or dried cranberries.
Ingredients
- 10 Tbsp. unsalted butter, plus more for greasing
- 5 unsalted matzos
- 1 cup sugar
- 1 cup packed light brown sugar
- 1 tsp. vanilla extract
- ¼ tsp. baking soda
- 1 Tbsp. kosher salt
- 10 oz. semisweet chocolate, finely chopped
- ⅓ cup roasted pistachios, coarsely chopped (optional)
- Flaky salt (optional)
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Instructions
Step 1
Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
Step 2
To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
Step 3
Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
Step 4
Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.
- Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
- To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
- Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
- Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.
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