Matzo Brittle
By America's Test KitchenPublished on March 21, 2013
Time
1 hour, plus 30 minutes chilling
Yield
Makes about 15 pieces
Ingredients
3 (6 ½-inch) squares matzo 12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces1 cup packed (7 ounces/198 grams) light brown sugar 1 teaspoon vanilla extract 1 cup (6 ounces/170 grams) semisweet chocolate chips ½ teaspoon kosher salt 1 cup slivered almonds, toasted
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch metal baking pan with aluminum foil, allowing foil to hang over pan edges. Spray foil with cooking spray. Place 2 matzo squares in bottom of pan. Cut remaining matzo into two 6½ by 2½-inch rectangles and fit into empty space of pan.
- Bring butter and brown sugar to boil in medium saucepan over medium heat and cook, stirring constantly, until thickened, 2 to 3 minutes. Off heat, stir in vanilla. Pour caramel over matzo, spreading to coat completely. Bake until deep golden brown, about 10 minutes.
- Remove pan from oven and let cool 5 minutes. Sprinkle chocolate chips over caramel and let sit 5 minutes. Spread chocolate in even layer and sprinkle with salt and almonds. Refrigerate until firm, at least 30 minutes. Invert brittle onto cutting board, discard foil, and break into large pieces. Serve. (Brittle can be stored in airtight container at room temperature for up to 4 days.)
Time
1 hour, plus 30 minutes chillingYield
Makes about 15 piecesIngredients
3 (6 ½-inch) squares matzo
12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces
1 cup packed (7 ounces/198 grams) light brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces/170 grams) semisweet chocolate chips
½ teaspoon kosher salt
1 cup slivered almonds, toasted
Ingredients
3 (6 ½-inch) squares matzo
12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces
1 cup packed (7 ounces/198 grams) light brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces/170 grams) semisweet chocolate chips
½ teaspoon kosher salt
1 cup slivered almonds, toasted
Ingredients
3 (6 ½-inch) squares matzo
12 tablespoons (1 ½ sticks) unsalted butter, cut into 12 pieces
1 cup packed (7 ounces/198 grams) light brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces/170 grams) semisweet chocolate chips
½ teaspoon kosher salt
1 cup slivered almonds, toasted
Why This Recipe Works
Making caramel from scratch for our Matzo Brittle took only a few minutes and produced a flavor and texture far superior to store-bought caramel. Refrigerating the brittle before turning it out ensured that it came out of the pan neatly and easily.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch metal baking pan with aluminum foil, allowing foil to hang over pan edges. Spray foil with cooking spray. Place 2 matzo squares in bottom of pan. Cut remaining matzo into two 6½ by 2½-inch rectangles and fit into empty space of pan.
- Bring butter and brown sugar to boil in medium saucepan over medium heat and cook, stirring constantly, until thickened, 2 to 3 minutes. Off heat, stir in vanilla. Pour caramel over matzo, spreading to coat completely. Bake until deep golden brown, about 10 minutes.
- Remove pan from oven and let cool 5 minutes. Sprinkle chocolate chips over caramel and let sit 5 minutes. Spread chocolate in even layer and sprinkle with salt and almonds. Refrigerate until firm, at least 30 minutes. Invert brittle onto cutting board, discard foil, and break into large pieces. Serve. (Brittle can be stored in airtight container at room temperature for up to 4 days.)
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