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Matzo Almond Chocolate Brittle

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 1/4 cups matzo, broken up into ¼ inch wide pieces

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.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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