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

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