Matzoh is a classic Passover food, and one of the most delicious things to make with it is Matzoh brittle. This is far from healthy, but I make this once a year, and it is totally worth it. The combination of sweet, salty, crunchy, chocolate goodness compares to nothing else, and is sure to please all of your friends and family. Note that it sounds like this recipe has a lot of steps, but everything comes together pretty easily, and as long as you have a thermometer to test the sugar temperature, it’s pretty failproof.
Matzoh Brittle Ingredients:
- 1 ¼ cup sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 2 sticks of salted butter cut into cubes
- ½ tsp baking soda
- 1 tsp vanilla extract
- 5 pieces of matzoh
- 1 ½ cups chopped walnuts
- 1 ½ cups semi sweet chocolate chips or chocolate chunks
- ½ tsp fleur de sel or Himalayan pink salt for sprinkling
Start by making the toffee for the matzoh brittle. In a deep saucepan, add the corn syrup, water and sugar and mix to combine. Bring to a boil over low/medium heat until large bubbles form on the surface (3-4 minutes).
Once bubbles have formed, cover the pot with foil and boil for 5 minutes longer (set a timer).
While the sugar is boiling, cut the butter into cubes. After 5 minutes are up, add in the butter and mix to thoroughly combine until the butter is melted and mixed in. The mixture will be pale yellow. Place a cooking thermometer inside the pot and continue cooking with the pot uncovered until the temperature reaches 300 degrees Fahrenheit (about 15 minutes, but go by the thermometer. The timing will depend on how high the heat of your stovetop is).
While the toffee is cooking, line a baking sheet with a silicone baking mat and cover the entire sheet with the pieces of matzoh. You will have to break them up a bit to make them fit into one even layer. You can spread the matzoh pieces between two baking sheets, but I prefer to just fit them to one.
When the toffee comes to temperature, turn of the heat and add in the baking soda and vanilla extract, quickly stirring to combine. Be careful because the mixture will get foamy and will start to expand.
Working quickly once the baking soda and vanilla are mixed in, pour the hot toffee over the sheet of matzoh and spread it out into one even layer. Sprinkle with chopped walnuts, chocolate chunks, and salt. Let the matzoh brittle cool at room temperature for a few hours to let the toffee and chocolate set up. You can also place the matzoh brittle in the fridge to speed up the process.
Once everything is set, break the matzoh brittle into pieces. This can be served immediately or stored in an airtight container. Enjoy!