Ingredients for Matzo Toffee Brittle
- Unsalted Matzos
- Unsalted Butter
- Light Brown Sugar
- Semisweet Chocolate Morsel
- Slivered Almonds
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How to Make Matzo Toffee Brittle
- Preheat oven to 350°F (175°C). Line a 15x10 inch jelly-roll pan with nonstick aluminum foil, leaving some overhang on the sides to help with lifting.
- Arrange matzos in the prepared pan, breaking as needed to fit and completely cover the bottom.
- In a medium saucepan over medium-high heat, combine butter and brown sugar. Bring to a rolling boil, stirring constantly.
- Boil for exactly 3 minutes, stirring continuously to prevent burning.
- Carefully and quickly pour the hot toffee mixture evenly over the matzos in the pan. Spread it out to an even thickness using a spatula.
- Bake for 15 minutes, or until the toffee is golden brown and bubbly.
- Carefully remove the pan from the oven and place it on a wire rack.
- Let stand for 1 minute, or until the bubbling subsides.
- Sprinkle the milk chocolate morsels evenly over the hot toffee.
- Let stand for 1 minute to allow the morsels to soften slightly.
- Using a spatula, gently spread the softened morsels over the toffee.
- Sprinkle the almonds evenly over the chocolate.
- Let the brittle cool completely at room temperature for at least 30 minutes.
- Refrigerate for another 30 minutes, or until the chocolate is completely firm.
- Using the foil overhang, lift the brittle from the pan and break it into approximately 20 pieces.
- Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
38g
Carbs
6g
