This is a great treat to make ahead. It freezes beautifully and can be taken on trips or eaten as dessert or snack for anytime. Have fun with topping on your matzoh candy, add white chocolate, ground nuts, raisins, or chopped cashews or pistachios for some yummy candy alternatives.
Makes about 1 ½ lb candy
2 cups sugar
¼ cup water
½ tsp. salt
3 tbsp butter or margarine, softened
1 ½ cup sliced almonds (5 oz)
1 cup semi sweet chocolate chips
½ stick butter or margarine
Spread broken matzo and almonds in a large shallow baking pan and toast for 15-20 min or until golden. Transfer to parchment paper on counter and let cool.
Bring sugar, water & salt to a boil in heavy saucepan over moderate heat. Stir slowly until sugar is dissolved and is a deep golden caramel. Remove from heat and stir in 3 tbsp. butter. When bubbling begins to subside, immediately stir in the toasted matzo and almonds and quickly pour into baking pan, smoothing and spreading it flat before mixture hardens. Completely cool brittle.
In the microwave or double broiler melt chocolate and rest of butter. Stir chocolate & butter until creamy and drizzle generously over cooled matzo brittle. Let cool and then break into large pieces with your hands.
Adapted from Manischewitz recipe.