Best Matzo Toffee Brittle Recipes

Matzo Toffee Brittle image

Provided by Bobbie

Categories Candy

Time 45m

Yield 20 pieces

Number Of Ingredients 5

3 1/2 sheets unsalted matzos
1 cup unsalted butter
1 cup firmly packed light brown sugar
1 cup semisweet chocolate morsel
1/3 cup finely chopped toasted slivered almonds

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 Toffee image

Provided by Martha Stewart

Number Of Ingredients 6

2 cups coarsely crumbled matzos
1 1/2 cups sliced almonds
1/2 cup (1 stick) unsalted butter
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 cups semisweet chocolate chips

Steps:

Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.

Nutrition Facts : Calories 421 g, Fat 27 g, Fiber 4 g, Protein 6 g

Chocolate Toffee Matzo Candy image

Provided by Food Network Kitchen

Time 2h30m

Yield 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for the foil
5 salted matzo crackers
2 sticks (1 cup) unsalted butter
1 cup packed brown sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups semisweet chocolate chips (from a 12-ounce bag)
1 teaspoon flaky sea salt, optional

Steps:

Preheat the oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.