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Lindsay

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Tuesday
Apr072015

Recipe: Salted Caramel Matzo Brittle

"You should sell this stuff at the farmer's market!"

"I don't even like sweets, and this shit is amazing!"

"You're my hero!"

"I cannot stop thinking about that Matzo Brittle!"

"It's a Passover miracle!"

"You're a mensch!"

I've heard it all, folks: From every compliment in the book - to more Matzo Brittle bribes than you can imagine. I'm here to tell you that this recipe will make you a hero amongst anyone lucky enough to sample this magical, deliciously life-altering, Passover-friendly treat. Recipe inspired by my dear friend, Meghan Coyne, and based on my amended version of Christine Gallary's.

Ingredients

  • 4-5 sheets Salted matzo
  • 2 sticks (8 ounces) Salted butter, cut in to large chunks
  • 1 cup Brown sugar
  • 1/2 teaspoon Vanilla extract
  • 1.5 cups Semi-sweet chocolate chips

Cooking Directions

  1. Heat oven to 350 degrees F.
  2. Line a rimmed, full-sized cookie sheet with enough foil that it overlaps and you have to fold it under the edges. Arrange the matzo in a single layer on the baking sheet, breaking pieces as needed to fill any empty spaces. Set aside.
  3. Place butter and brown sugar in a small saucepan and stir over medium heat until the mixture comes to a boil. Continue to boil for 3 minutes, stirring occassionally. Remove from heat and add vanilla (pour slowly, as it may bubble up). Stir to combine.
  4. Pour caramel over matzo and spread it evenly using a rubber spatula or culinary brush. Make sure to coat each piece with caramel.
  5. Place baking sheet in the oven and bake for about 7-10 minutes, until small bubbles cover the entire surface of the matzo and the caramel is fragrant.
  6. Remove from the oven. In a small bowl, combine both dark and milk chocolate chips and toss together. Sprinkle each piece of matzo with chocolate chips and set aside for 3-5 minutes to allow chocolate to soften.
  7. Using a rubber spatula or culinary brush, delicately spread the melting chocolate chips over the caramel. Sprinkle each piece of matzo with fleur de sel and refrigerate for approximately 30 minutes.
  8. Use care when removing the brittle from the foiled pan to ensure that no foil sticks to the bottom of the brittle. Break in to pieces and serve and/or freeze for later use.

 

...

Until we eat again,

The Lunch Belle

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