- 5 sheets matzo (gluten-free matzo is available and works quite well)
- 1 cup (2 sticks) butter (I use salted)
- ½ cup (96 grams) granulated sugar
- ½ cup (100 grams) packed light brown
- 2 teaspoons (10ml) vanilla extract
- 8 ounces semisweet or dark chocolate, chopped (may use 1⅓ cups chocolate chips)
- ½ cup salted roasted almonds, chopped
Chocolate Caramel Matzo Brittle
Sweet, salty, and crunchy, this traditional Passover treat will be a crowdpleaser any time of year!
Yield: about 1½ pounds of brittle or 32 large pieces
Yield: about 1½ pounds of brittle or 32 large pieces
Ingredients
Instructions
- 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.)
Notes
• For those with a nut allergy, you could experiment with another topping such as chocolate or peanut butter chips, chopped pretzels, sunflower or pumpkin seeds, or even a light sprinkle of sea salt.
• The original recipe included 2 tablespoons of apple cider vinegar, which was included with the sugars and vanilla. It provides a hint of underlying tang, and while good, my preference is to omit it.