Matzo Brittle

From Cook's Country | April​/May 2011

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.

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.

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Makes about 15 pieces

Ingredients

Instructions

  1. 1. 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.

    2. 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.

    3. 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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