During the winter holidays I love making toffee as a gift for friends and coworkers. It’s simple, delicious, and so satisfying to watch the sugary mixture bubble to the right consistency. I’ve been baking several times a week to keep myself occupied lately, and when it came to choosing Passover friendly sweets, brittle seemed like an obvious and easy choice. Also, why have I never made this before?? So I searched for recipes, discovered an astounding number of options, and found them all to be essentially the same. (Except for Martha Stewart, who uses TWICE the amount of sugar to butter. Eek!) The core recipe I chose is from The Kitchn, with some small modifications for preference. I made a smaller batch, to avoid the inevitable pitfall of eating an entire box of chocolate covered matzo. Feel free to double if you want to feed a crowd. (Or really just more than 2 people).
Salted Toffee Matzo Brittle
4
servings25
minutes2
hours9
$Ingredients
2-3 pieces matzo (I planned on 2 but used 2 1/2)
1/2 cup dark brown sugar
1/2 cup unsalted butter
1/4 tsp fine sea salt
Semi-sweet chocolate chips
Optional: Nutella or peanut butter for swirling
Flaky salt
Directions
- Preheat the oven to 300.
- Line a rimmed baking sheet with parchment paper (Line it completely, better than I did-this is going to get messy). Place the matzo boards on the lined baking sheet.
- In a small saucepan, over medium heat, melt the sugar, butter, and sea salt.
- Stir constantly as you continue to cook the mixture, letting it start to bubble and pull away from the pot. It will be the consistency of a thick syrup. On a candy thermometer you are looking for about 160, but don’t worry if you don’t have one-the process takes about 5 minutes. Make sure to stop while it is still pourable.
- Pour the toffee mixture over the matzo boards, using a spatula to spread it evenly. Bake for 10 minutes.
- Remove the matzo from the oven, then sprinkle it immediately with chocolate chips. Let them sit for 2-3 minutes to melt the chocolate. When shiny, spread the chocolate over the toffee layer.
- Optional: Microwave a few tablespoons of Nutella or peanut butter for 30 seconds, to thin it. Use a small spoon to drizzle the topping over the melted chocolate.
- Either way, sprinkle flaky sea salt over the chocolate before it starts to set.
- Let the brittle sit on the baking sheet until cool enough to handle, then transfer to the fridge to set completely. After about 2 hours, break it into smaller pieces and start snacking.
Recipe Notes
- Adapted from The Kitchn’s Chocolate Caramel Matzo Brittle
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