Dark Chocolate Matzo Brittle

Name: Dark Chocolate Matzo Brittle
Total time: PT0D0H0M
Yield: makes about 2 pounds of brittle
Ingredients: 5 unsalted matzos; 10 tbsp. unsalted butter, plus more for greasing; 1 cup sugar; 1 cup light brown sugar; 1 tbsp. kosher salt; 1 tsp. vanilla extract; 1 ⁄ 4 tsp. baking soda; 10 oz. semi-sweet chocolate, finely chopped; 1 ⁄ 3 cup pistachios (optional), toasted and roughly chopped, for garnish; Flake sea salt (optional), for garnish

Serves
makes about 2 pounds of brittle

PHOTOGRAPHY BY HELEN ROSNER

You can tailor this crisp, kosher brittle recipe by using white, milk or dark chocolate, or adding sliced almonds or dried cranberries.

Ingredients

5 unsalted matzos
10 tbsp. unsalted butter, plus more for greasing
1 cup sugar
1 cup light brown sugar
1 tbsp. kosher salt
1 tsp. vanilla extract
¹⁄₄ tsp. baking soda
10 oz. semi-sweet chocolate, finely chopped
¹⁄₃ cup pistachios (optional), toasted and roughly chopped, for garnish
Flake sea salt (optional), for garnish

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Instructions

Step 1

Heat an oven to 350°. Line a 13″ x 18″ rimmed baking sheet with 2 layers of aluminum foil; grease completely with butter. Place matzos in one layer over foil, breaking into pieces and slightly overlapping, if necessary; set aside.

Step 2

Heat sugars in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied, about 7 minutes. Add butter and cook, stirring, until caramel is liquid again and butter is melted, about 2 minutes. Stir vanilla extract and baking soda together in a bowl and then add to pan along with salt; stir to combine. Pour caramel over matzo and using a rubber spatula, spread into an even layer; bake until matzo has absorbed caramel and is slightly crisp, about 8 minutes. Remove from oven; sprinkle chocolate evenly over caramel and spread in an even layer. Before chocolate is set, sprinkle with pistachios and salt. Refrigerate at least 30 minutes. Break into pieces to serve. Store between layers of wax paper in an airtight container for up to 1 week.

Heat an oven to 350°. Line a 13″ x 18″ rimmed baking sheet with 2 layers of aluminum foil; grease completely with butter. Place matzos in one layer over foil, breaking into pieces and slightly overlapping, if necessary; set aside.
Heat sugars in a 4-qt. saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied, about 7 minutes. Add butter and cook, stirring, until caramel is liquid again and butter is melted, about 2 minutes. Stir vanilla extract and baking soda together in a bowl and then add to pan along with salt; stir to combine. Pour caramel over matzo and using a rubber spatula, spread into an even layer; bake until matzo has absorbed caramel and is slightly crisp, about 8 minutes. Remove from oven; sprinkle chocolate evenly over caramel and spread in an even layer. Before chocolate is set, sprinkle with pistachios and salt. Refrigerate at least 30 minutes. Break into pieces to serve. Store between layers of wax paper in an airtight container for up to 1 week.