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Matzo Brittle
Now that I'm dug out of Snowmageddon and have power back, I'll be making a batch of this tomorrow. It's good eats for a snowy, grumpy time.
Whole and halved/squared matzoh to fit a small baking sheet (or jelly roll pan, something with sides)
1 cup butter, room temperature
¾ cup brown sugar
½ cup chopped nuts of your choosing (walnuts, almonds, peanuts, cashews or pecans all work)
Preheat oven to 350°F/175°C/Gas Mark 4.
Butter the baking sheet or line with a silicone baking mat.
Cover the entire baking sheet with matzoh, leaving pieces whole as you can, breaking into halves, thirds, as needed (square/rectangular pieces) to fill in the space.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is melted. Bring to a boil and cook, stirring frequently for five minutes.
Pour the butter-sugar mixture over the matzoh. (Be very careful, it is really hot.) Sprinkle nuts evenly over the matzoh.
Bake at 350°F/175°C/Gas Mark 4 for 10 minutes.
Remove and let cool completely (1 hour) and break into pieces.
Whole and halved/squared matzoh to fit a small baking sheet (or jelly roll pan, something with sides)
1 cup butter, room temperature
¾ cup brown sugar
½ cup chopped nuts of your choosing (walnuts, almonds, peanuts, cashews or pecans all work)
Preheat oven to 350°F/175°C/Gas Mark 4.
Butter the baking sheet or line with a silicone baking mat.
Cover the entire baking sheet with matzoh, leaving pieces whole as you can, breaking into halves, thirds, as needed (square/rectangular pieces) to fill in the space.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is melted. Bring to a boil and cook, stirring frequently for five minutes.
Pour the butter-sugar mixture over the matzoh. (Be very careful, it is really hot.) Sprinkle nuts evenly over the matzoh.
Bake at 350°F/175°C/Gas Mark 4 for 10 minutes.
Remove and let cool completely (1 hour) and break into pieces.