Love it! I've been making it every Christmas since this recipe was printed.
Matzo Toffee Brittle
"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."
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Bake: 15 Minutes
Stand: 32 Minutes
Chill: 30 Minutes
- 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
- 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.
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