Homemade Matzoh Brittle

by Susan Salzman
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matzohtoffee

My kids were craving something sweet.  Normally, we always have fresh, baked goodies in the house.  With Passover, we eliminate from our diet,  anything made from the five major grains (wheat, rye, barley, oats and spelt).  Some traditional Jews avoid rice, corn, peanuts and legumes.  All of these items have been used to make bread.  I am not super strict (I have let the kids have chips and a family member gave them some gummy bears which have corn syrup) and I don’t clean out my house of all grains nor do I change out my dishes.

Personally, I want my children to have an understanding of what the holiday means and have some sort of discipline.  With that said, they are missing the baked treats that normally adorn our home.  I haven’t made this particular recipe in a few years and felt that this was the perfect solution to their sweet craving.  Sometimes I toast some pecans or almonds and sprinkle them on the top, but this time I opted to chop up some of the homemde candied orange peels I had in the freezer.  The scent and the taste of the orange made all the difference in the world.

Homemade Matzoh Brittle
yield: 1 pound 

Ingredients:
4 pieces of  matzoh
1 Cup butter-melted
1 Cup brown sugar, packed
12 oz. semi sweet chocolate chips
pinch of sea salt
 
Instructions:
• pre heat oven to 450 degrees F.

• line a rimmed baking sheet with foil and lightly spray with cooking spray. lay matzohs in an even layer on foil.
 
• melt butter in pan.  when melted add brown sugar and bring to a boil.  once boiled, pour mixture over matzos.  use an off set spatula to spread an even layer.  bake for 4 minutes.
 
• take tray out of oven and and sprinkle with chocolate chips. put back in the oven for 1 minute.  remove from the oven and use an off set spatula to spread and even layer.  sprinkle with whatever topping you desire or just leave plain.  put in freezer until set.  once set, break apart as if it were brittle.  store in a cool, dry place.

• since I have started tempering my chocolate, I do prefer chocolate that way.  I was making these not only for the kids but for some friends as well.  had I had more time, I would have tempered the chocolate.

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.    

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