Matzo Toffee Brittle

Southern Living
"My neighbor Marion Usher always includes this matzo toffee recipe for her brittle when she offers it as a gift," says James H. Schwartz, Executive Editor of our sister publication Coastal Living. "It's irresistible."
Makes about 20 pieces (about 1 1/2 lb.)


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3 1/2 sheets unsalted matzos
1 cup unsalted butter
1 cup firmly packed light brown sugar
1 cup semisweet chocolate morsels
1/3 cup finely chopped toasted slivered almonds


Prep: 15 Minutes
Cook: 8 Minutes
Bake: 15 Minutes
Stand: 32 Minutes
Chill: 30 Minutes

1. Line a 15- x 10-inch jelly-roll pan with nonstick aluminum foil. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.

2. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.

3. Bake at 350° for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes. Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.

Note: For testing purposes only, we used Manischewitz Unsalted Matzos.

Created date

October 2006