Matzo Toffee Brittle: A Passover Sweet Treat

My grandmother, Bubbe Rose, wasn’t much of a baker, but every Passover she would pull out a recipe that even she couldn’t mess up: matzo toffee. The salty-sweet crunch of the matzo combined with the buttery caramel and chocolate was, and still is, utterly addictive. It was the one dish that signaled Passover wasn’t just about remembering history, but about making new memories, too. This recipe takes me right back to her kitchen, filled with the aroma of melting butter and the happy chatter of family.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Stand Time: 31 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 31 minutes
• Yields: About 20 pieces or 1 1/2 pounds
• Dietary Type: Not Gluten-Free, Contains Dairy

Ingredients

• 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

Equipment Needed

• 15×10 inch jelly-roll pan
• Nonstick aluminum foil
• Small saucepan
• Wire rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly-roll pan with nonstick aluminum foil, ensuring the foil comes up the sides to make removing the brittle easier.
2. Arrange the matzos in the prepared pan, breaking them as necessary to fit. The goal is to completely cover the bottom of the pan in a single layer of matzo. Think of it like creating a giant, flat cracker canvas.
3. In a small saucepan over medium-high heat, combine the butter and brown sugar. Stir occasionally until the butter is melted and the brown sugar is dissolved.
4. Once the butter and brown sugar are combined, bring the mixture to a boil, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. This step is crucial for achieving the right caramel consistency. Use a timer!
5. Carefully pour the hot butter and sugar mixture evenly over the matzos in the pan. Spread the mixture with a spatula or spoon to ensure the matzos are completely coated. Work quickly, as the mixture will start to set as it cools.
6. Bake in the preheated oven for 15 minutes. The mixture will start to bubble at around 10 minutes. Continue baking for the full 15 minutes to achieve a rich, golden caramel.
7. Carefully remove the pan from the oven and place it on a wire rack. The mixture will still be bubbly at this point.
8. Let the brittle stand at room temperature for 1 minute, or until the bubbling subsides. This allows the caramel to settle slightly before adding the chocolate.
9. Sprinkle the semisweet chocolate morsels evenly over the top of the hot caramel. Let the chocolate stand for 1 minute, or until the morsels soften.
10. Spread the softened chocolate evenly over the brittle.
11. Sprinkle the finely chopped toasted slivered almonds over the chocolate.
12. Let the brittle stand at room temperature for 30 minutes to allow the chocolate to partially set.
13. Place the pan in the refrigerator and chill for 30 minutes, or until the chocolate is firm.
14. Once the chocolate is firm, break the brittle into about 20 pieces. Store in an airtight container in the refrigerator for up to 1 week.

Expert Tips & Tricks

• Toasting the almonds before chopping brings out their nutty flavor and adds a depth of flavor to the brittle. Toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant.
• Use a heavy-bottomed saucepan to prevent the caramel from scorching.
• Don’t overbake the brittle! Overbaking will result in a hard, brittle caramel that is difficult to chew.
• If the chocolate doesn’t melt evenly, you can place the pan back in the oven for a minute or two to soften it further. Just be careful not to burn the chocolate.
• For an even cleaner break, score the chocolate with a warm knife before refrigerating.

Serving & Storage Suggestions

This Matzo Toffee Brittle is delicious served chilled straight from the refrigerator. Arrange the pieces on a platter for a festive Passover dessert, or package them in cellophane bags or tins for a delightful homemade gift. Store any leftover brittle in an airtight container in the refrigerator for up to one week. The refrigerator is essential for maintaining the brittle’s texture and preventing the chocolate from melting. While freezing is possible, it can affect the texture of the toffee, making it slightly softer.

Nutritional Information

Here’s an estimate of the nutritional information per serving (approximately 1 piece):

Nutrient	Amount per Serving	% Daily Value
Calories	192 kcal	N/A
Total Fat	13.1 g	20%
Saturated Fat	7.7 g	38%
Cholesterol	24.7 mg	8%
Sodium	5.9 mg	0%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	1 g	3%
Sugars	16.7 g	N/A
Protein	1 g	1%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut Variety: Don’t be afraid to experiment with different nuts! Pecans, walnuts, or even macadamia nuts would be delicious alternatives to almonds.
• Chocolate Options: Try using milk chocolate, dark chocolate, or even white chocolate morsels for a different flavor profile. You could also swirl different types of chocolate together for a marbled effect.
• Salted Caramel: Add a pinch of sea salt to the caramel mixture for a salted caramel twist.
• Spice It Up: Incorporate a dash of cinnamon or a pinch of cayenne pepper into the caramel for a warm, spicy kick.
• Sprinkles: Add colorful sprinkles or crushed candy canes after spreading the chocolate for a festive touch.
• Coconut Flakes: Sprinkle toasted coconut flakes along with the almonds for a tropical twist.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted butter?
A: While you can use salted butter, the brittle will have a slightly saltier flavor. If you do use salted butter, consider reducing the amount of salt in the recipe slightly.

Q: Can I make this brittle ahead of time?
A: Absolutely! This brittle is a great make-ahead dessert. Just store it in an airtight container in the refrigerator for up to a week.

Q: What if my caramel starts to burn?
A: If the caramel starts to burn, immediately remove the saucepan from the heat and pour the mixture into a heatproof bowl. Discard the burnt caramel that remains in the saucepan.

Q: Can I freeze this matzo toffee brittle?
A: Yes, you can freeze the brittle, but the texture may change slightly. Wrap the brittle tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: My chocolate is seizing up when I try to spread it. What am I doing wrong?
A: The most likely cause is that the chocolate has gotten too hot or come into contact with water. Ensure the caramel isn’t too hot when you add the chocolate, and make sure your utensils are completely dry. If it seizes, try adding a teaspoon of vegetable oil to the chocolate and stirring until smooth.

Final Thoughts

This Matzo Toffee Brittle is more than just a Passover dessert; it’s a sweet, crunchy celebration of tradition and togetherness. Its simplicity is deceiving, as the combination of salty matzo, buttery caramel, and rich chocolate is simply irresistible. Gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a world of delicious memories. Don’t hesitate to add your own personal touch, and most importantly, enjoy the process of creating this delightful treat. Happy baking!