Matzo Brittle

I'm crazy for matzo. Since Passover started yesterday it's the perfect time to make Matzo Brittle! In fact, it's so good that I plan on making another batch to bring with me on Easter Sunday. It's easy to make and incredibly delicious.

The recipe calls for fleur de sel, a hand-harvested sea salt that is moist, yet still has a nice crunch. I found it at Whole Foods and was able to buy a small amount. It's a good thing because it was priced at $19.99 per pound. Worth searching for, fleur de sel gives the brittle a distinct flavor unlike regular table salt.



Matzo Brittle

4 sheets of unsalted matzo (1/2 box)
2 sticks unsalted butter, cut into large pieces
1 cup packed light brown sugar
1 1/2 teaspoons fleur de sel
1/2 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips (I used a whole bag)
1 cup toasted, sliced almonds or toasted pecans coarsely chopped

Heat oven to 350 degrees and arrange rack to middle position.

Line a rimmed baking sheet with two overlapping pieces of aluminum foil and wrap edges over the sides. Arrange matzo in a single layer, breaking pieces as needed to fill empty spaces. Set aside.

Place butter, brown sugar, and 3/4 teaspoon fleur de sel in a small saucepan over medium heat and stir with a rubber spatula until the mixture comes to a boil, about 5 minutes. Continue to boil for 3 minutes more. Remove from heat, add vanilla. Pour slowly as the hot caramel may bubble up. Stir to combine.

Pour caramel over matzo and spread it evenly using a rubber spatula. Place baking sheet in the oven and bake matzo until small bubbles cover the surface and caramel is fragrant, about 10 minutes. Do not let caramel burn. Check after 8 minutes to be sure it doesn't!

Remove from oven, sprinkle with chocolate chips and set aside until chips are softened, about 5 minutes.

Spread chocolate evenly over the caramel using a rubber spatula. Sprinkle with nuts and remaining 3/4 teaspoon fleur de sel. (I used a bit more, and spread it evenly across the entire sheet by rubbing it gently between my palms).

Refrigerate the brittle until cool, about 15 minutes. Break into pieces and serve.

Note: I had trouble with the brittle sticking to the foil because the caramel seeped under the matzo. I popped the pan in the freezer for 1/2 hour and then I was able to easily peel off the foil from the back of the frozen brittle. I put the brittle on a large cutting board and cut the sheet into squares using a chef's knife.

Warning: This stuff is addictive. It's sweet, salty, and crunchy in every single bite.