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« Recipe: Kofta Pulao a-la-Instant Pot (Indian chicken meatballs + rice pilaf) | Main | Recipe: Turkish Red Lentil Soup »
Monday
Apr152019

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

  • 5 sheets matzo
  • 2 sticks (8 ounces) salted butter, cut in to large chunks
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips
  • Maldon sea salt flakes

Method

  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. Top with parchment paper.  Arrange as many matzo sheets that will fit in a single layer on the baking sheet (likely 2). 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. With care, "paint" the caramel over the matzo with a culinary brush, making sure to coat each piece with caramel.
  5. Place baking sheet in the oven and bake for about 8 minutes, until small bubbles cover the entire surface of the matzo and the caramel is fragrant.
  6. Remove from the oven. Sprinkle each piece of matzo with chocolate chips and set aside for 3-5 minutes to allow chocolate to soften.
  7. Using a 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. Repeat steps 1-7 until all 5 matzo sheets have been made!  Tip: Change the parchment paper between repetitions.
  9. Break in to pieces and serve and/or freeze for later use.

...

Until we eat again,

The Lunch Belle

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