Best 3 Matzo Almond Brittle Recipes
Matzo almond brittle is a delicious and easy-to-make treat that is perfect for any occasion. Whether you are looking for a sweet snack to enjoy at home or a special dessert to serve at a party, this recipe is sure to please everyone. With a combination of crunchy matzo, sweet almonds, and a rich buttery sauce, this brittle is a delightful combination of textures and flavors. In just a few simple steps, you can create a batch of this delectable treat that will be enjoyed by family and friends alike. So gather your ingredients and get ready to make the best matzo almond brittle you’ve ever tasted!
Let's cook with our recipes!
MATZO TOFFEE
This crunchy sweet toffee is the perfect snack for Passover--and so good and easy to prepare, you'll crave it all year!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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
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
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.
Tips:
- Use high-quality, fresh ingredients for the best results.
- Be careful not to overcook the sugar mixture, as this can make the brittle too hard.
- Stir the sugar mixture constantly to prevent it from burning.
- Once the sugar mixture is golden brown, remove it from the heat and stir in the butter, vanilla extract, and salt.
- Add the matzo pieces to the sugar mixture and stir to coat.
- Pour the brittle mixture onto a greased baking sheet and let it cool completely.
- Once the brittle is cool, break it into pieces and enjoy!
Conclusion:
Matzo almond brittle is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet, crunchy texture and nutty flavor, this brittle is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give matzo almond brittle a try. You won't be disappointed!
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