Passover starts on Monday evening March 29 this year (lunar calendar), and I saw a wonderful recipe in the San Francisco Chronicle by Amanda Gold for Matzo Brittle. I love Brittle, but I've never made it with matzo. The saltiness and texture make it a natural. Read the entire article HERE.
4-5 sheets Passover matzo
2 sticks butter or margarine (I would only use butter, but if you're keeping kashrut and serving meat first, you'll probably use margarine)
1 cup firmly packed brown sugar
12-ounce bag semisweet chocolate chips (or broken fairtrade organic dark chocolate)
1/3 cup chopped roasted salted almonds, or coarse sea salt to taste (or other nuts: walnuts)
1. Preheat the oven to 350°. Line a baking sheet with aluminum foil, and grease the foil with non-stick cooking spray.
2. Arrange the matzo in one flat layer in the pan, breaking up and fitting the pieces as needed to cover the whole pan.
3. Combine the butter and brown sugar in a saucepan over high heat, and bring to a boil, stirring well to dissolve the sugar. Once it starts to boil, continue to cook for 3 minutes, stirring constantly, until it turns into caramel.
3. Remove the caramel from the heat and pour it evenly over the matzo, using an offset or regular spatula to coat all the matzo. Bake for about 12 minutes.
4. Remove from the oven and let stand for 1 minute, until the topping is slightly solidified. Pour the chocolate chips evenly over the matzo, and return to the oven for 1 minute to soften the chips.
5. Remove from the oven and, using the spatula, spread the melted chocolate out over the matzo in one layer.
6. Sprinkle nuts over one half of the sheet, and salt over the other (or add toppings to your liking). Let rest at room temperature at least 30 minutes, then refrigerate at least 1 hour, uncovered.
7. Break into pieces and store between parchment or waxed paper in an airtight container for up to 1 week until ready to serve.
Have a look at some other chocolate for Passover from last year's posts here on DyingforChocolate.com including Chocolate Covered Matzo to make or buy and an easy delicious Flourless Chocolate Cake.
Photo: Craig Lee, styled by Amanda Gold