Mazel Toffee

We are an interfaith family. While the Christmas tree glows in the living room, we're lighting Hannukah candles in the dining room. We went all out this year, with latkes and sufganiyot jelly doughnuts and chocolate gelt. I bought brightly painted wooden dreidels and we finally learned how to play the dreidel game.

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.