SALTED PEANUT AND CARAMEL MATZO BRITTLE
This is a more advanced version of the popular chocolate matzo toffee, but it's still easy to make: A layer of caramel bakes on top of then soaks into the unleavened bread, which next gets slathered with peanut butter and topped with crunchy peanuts. For those with peanut allergies - or those who do not eat peanuts at Passover - you can substitute any creamy nut butter and nuts. You can also use tahini and halvah; add snipped, dried apricots or dried cranberries for color; or keep it simple and stick with chocolate - preferably dark, to counter the caramel's sweetness - as in the original recipe by baker Marcy Goldman in her book "A Treasury of Jewish Holiday Baking" (Doubleday 1998). Be aware: This dish is addictive.
Provided by Joan Nathan
Categories snack, cookies and bars, finger foods, dessert
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
- Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
- In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
- Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
- Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
- Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.
MATZO TOFFEE BRITTLE
I haven't tried this yet, but wanted to get it posted before I misplace the recipe. This way I will always know where I can find it. It sure does sound yummy! Update: I've made maybe 12 batches of this stuff -- and it's great. Everyone keeps asking for more. It's so easy to make and makes a great food gift wrapped up in a nice tin or box. Don't be afraid to try other nuts for the toppings. I ran out of almonds at one point and substituted pecans and walnuts. Delicious! I've also used the milk chocolate morsels with great success.
Provided by Bobbie
Categories Candy
Time 45m
Yield 20 pieces
Number Of Ingredients 5
Steps:
- Line a 15x10 inch jelly-roll pan with nonstick aluminum foil.
- Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
- Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes.
- Carefully pour mixture evenly over matzos in pan, and spread over matzos.
- Bake at 350 for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes). Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly). Let stand 1 minute at room temperature or until no longer bubbly.
- Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes.
- Place pan in refrigerator, chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.
- (Makes about 20 pieces or 1 1/2 pounds).
Nutrition Facts : Calories 192.1, Fat 13.1, SaturatedFat 7.7, Cholesterol 24.7, Sodium 5.9, Carbohydrate 18.6, Fiber 1, Sugar 16.7, Protein 1
MATZO BRITTLE
Steps:
- Heat oven to 450F. Line a baking sheet with aluminum foil. Spread matzo in a single layer on foil, covering entire sheet. It's okay to break matzo to fit. Melt butter and brown sugar in a saucepan over medium heat, stirring frequently, just until it boils. (Watch carefully to prevent burning) Pour over matzo. Bake 5 min Remove from oven and sprinkle chocolate chips on top. Return to oven until chips are soft, 3-5 min Remove from oven and use a spatula to spread chocolate over entire surface. Sprinkle with nuts if desired. Let cool about 15 min Place baking sheet in freezer and chill 1 hr. Break sheets into random pieces approximately 2 inch long. Freeze in resealable bages up to 2 wks Serve at room temp
MATZO ALMOND BRITTLE
Categories Candy Nut Dessert Bake Passover Quick & Easy Almond Spring Kosher Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 1 1/2 lb candy
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread matzo farfel in a large shallow baking pan (1/2 to 1 inch deep) and toast, stirring and shaking pan occasionally, until golden, 15 to 20 minutes. Transfer to a bowl, then cool pan and line with a nonstick bakeware liner such as Silpat or with foil (shiny side down). If using foil, brush foil with oil.
- Bring sugar, water, and salt to a boil in a deep 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring slowly until sugar is dissolved. Boil gently, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately remove pan from heat and carefully stir in butter with a wooden spoon (mixture will rise up and bubble vigorously). When bubbling begins to subside, immediately stir in toasted matzo farfel and almonds and quickly pour into baking pan, spreading and smoothing with back of spoon before mixture hardens.
- Transfer baking pan to a rack. If using a foil-lined pan, cool brittle to warm in pan, then peel off foil and transfer brittle to rack to cool completely. If using nonstick liner, cool brittle completely in pan. Break brittle with your hands into bite-size pieces, or make into a topping: Break into large pieces with your hands, then put brittle in a heavy-duty sealable plastic bag, seal bag, force out excess air, and lightly pound with a rolling pin into smaller pieces.
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