I also made this salt toffee matzo brittle, which I modified from a recipe in the March/April 2010 issue of Tea Time magazine.
December 2012: Salt Toffee Matzo Brittle
Photo by Sarah Cloud Peterson
If you want a piece, you'll need:
- About 6 squares of unsalted matzo
- 2 cups of sugar
- 1 cup of water
- 2 tablespoons of unsalted butter
- Kosher salt or other large grain salt
- 8 ounces of good bittersweet chocolate
- 1/2 cup of toasted sliced almonds
Lay out your matzo squares side by side on baking sheets or silicone baking mats.
In a medium saucepan over high heat, combine the sugar, water, and butter. Cook until the mixture measures about 320 degrees F on a candy thermometer, and becomes a thick deep golden caramel syrup. Watch (and sniff) closely as the temperature approaches 300, though, so the mixture doesn't scorch. I lost my first batch that way, and cleaning the pan was no fun.
Carefully pour the hot toffee mixture over your matzo, spreading it with a spatula to cover evenly. (I wasn't careful, and I have a blister on my finger for it.)
Sprinkle the sticky toffee layer lightly or to taste with kosher salt. I would use just a small pinch per square, but use your judgment.
Allow the toffee to cool and harden for about ten minutes.
Meanwhile, break the chocolate into pieces in a microwaveable bowl. Microwave the chocolate on high for 30 seconds at a time, stirring between each interval, until the chocolate is melted. It shouldn't take more than 1-1.5 minutes total. Spread the melted chocolate over the salted toffee layer, then sprinkly evenly with the toasted almonds.
Allow the brittle to cool and harden at room temperature for a couple of hours, then break it into portions of various sizes.