Monday, March 22, 2010

Matzo Brittle for Passover

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 including Chocolate Covered Matzo to make or buy and an easy delicious  Flourless Chocolate Cake.

Photo: Craig Lee, styled by Amanda Gold


Suburban prep said...

I make a version of this with saltines at Christmas time. So yummy.

Janet Rudolph said...

Sounds great! And, I think various crackers would give it different twists. :-)

Ellie said...

~~ Wow, that looks delicious! :) from can you send some this way :) have a great day!

Janet Rudolph said...

And, a few flax seeds on top wouldn't be a bad idea...

Margarita said...

This looks really great. The combination of the roasted almonds with matzo and chocolate sounds almost irresistible.

Anonymous said...
This comment has been removed by a blog administrator.
~~louise~~ said...

Let's see, I adore Matzo, chocolate chips AND almonds. Sounds like a winner to me!!!

Thanks for sharing Janet...

Valen said...

I've always wanted to make this recipe with saltines, but was afraid it would be too addictive! This looks so good!

Janet Rudolph said...

Yes, addictive, make small batches, invite lots of friends, so there won't be that much left for you. :-)

Anonymous said...

You can cut down on the butter/margerine by 25% by using 1 and a half sticks instead of two.. No change in taste or texture. Slight variations of this recipe are all over the net.. I wonder who truly first thought it up? Could credit be given to those professionals, Barton and Baricini candy companies who made store bought chocolate matzoh?

Janet Rudolph said...

Probably.. and good choice to reduce the butter..

Unknown said...

Has anyone tried carmelizing margarine and sugar? I tried and it was not successful--it never thickened. I started over with butter and sugar and then things went fime.