Line a large baking sheet (11” x 15” or similar size) with aluminum foil or parchment paper; if using foil, lightly coat it with nonstick cooking spray. Arrange the matzo in a single layer, breaking into pieces to fit as needed.

In large microwave-safe bowl (I use a quart-size Pyrex measuring cup), microwave the butter on high for 1 minute or until melted. Whisk in the granulated sugar, brown sugar, and vanilla. Microwave on high, uncovered, for 6 minutes, stopping to whisk well every 2 minutes. Microwave 3 minutes more or until dark amber (or until a quick-read or candy thermometer registers 320℉).

Carefully remove the caramel from the microwave. Pour over the arranged matzo and spread into an even layer. Let cool for 15 minutes or until the caramel hardens completely.

Meanwhile, melt the chocolate in a microwave-safe bowl for 1 minute. Stir. Heat in additional 30-second intervals, stirring after each one, until smooth. Pour over the caramel layer, spreading evenly, and then sprinkle with the chopped almonds.

Let set for 20-30 minutes or until the chocolate is set. You may refrigerate to set faster or if room is warm. Break into pieces. (If cut squares are preferred, the brittle will be easier to cut at room temperature.)