From Andrea Watman
I hope you enjoy these recipes – I have included two versions - one that requires making a caramel and one for those who like chocolate. The first one is a little more complicated because you are making a caramel – but it really tastes like peanut brittle when complete. The second one with chocolate is rich and just delicious. It is baked in the oven so you do not have to make the caramel in a sauce pan.
If you are lucky enough to be invited to a Seder this year – these make a wonderful hostess gift.
PS – I have to be honest I. I still served the ice cream. Some habits are hard to break.
2 Cups Matzoh Farfel
Vegetable Oil for Brushing Pan (or use a non-stick liner)
2 Cups Sugar
1/4 Cup Water
½ tsp Salt
3 Tbl Salted Butter- Softened
1 ½ Cups Sliced Almonds
1. Preheat oven to 350 degrees.
2. Spread matzoh farfel (small pieces of broken matzoh) on a cookie sheet or shallow baking pan and toast – stirring or shaking pan occasionally, until golden brown. 15-20 minutes.
3. Transfer to a bowl and allow pan to cool.
4. Line a cool pan with a non-stick liner or aluminum foil. If you are using aluminum foil – place shiny side down and brush with oil. This is a sticky recipe.
5. Bring sugar and water to a boil in a 2 or 3 quart heavy sauce pan over moderate heat. Stir slowly until all sugar is melted.
6. Once sugar has melted allow to boil gently without stirring – but wash down any crystals that form with a pastry brush dipped in cold water – or by swirling the pan. Just remember to be careful, boiling sugar is really hot. Continue cooking until syrup is a deep golden color. Immediately remove from heat. Do not allow to burn.
7. Once boiling has stopped stir in butter – mixture will rise up and beginning seriously bubbling, but it will subside.
8. When bubbling begins to quiet down immediately stir in toasted farfel and almonds.
9. Pour onto cookie sheet or baking pan with liner or foil and smooth with the back of a wooden spoon. Mixture will begin to harden immediately as it cools – so act quickly. Thinner is better when it comes to this brittle – so spread it out. If it is too thick it is very hard to bite into.
10. Allow to cool. If you are using a non-stick liner you can allow brittle to cool in the pan. If using aluminum foil – allow to cool to warm. Peel off aluminum backing and allow to fully cool on a rack.
11. Once fully cooled, break by hand into bite size pieces and store in an airtight container. It will remain fresh for a week.
Chocolate Matzoh Brittle
1 Cup Unsalted Butter
1 Cup Brown Sugar
1 Cup Chopped Nuts (Cashews, Pecans, Almonds, Walnuts – Use one or all four)
½ Cup of Nut Halves NOT CHOPPED ( I use Pecans – But any of the Above Will Do)
1 Cup Chocolate Chips (Milk, Dark or White – or any combination you like)
4 Whole Matzoh Boards
1. Preheat oven to 350 degrees.
2. Line bottom of a cookie sheet with a non-stick liner or aluminum foil brushed with oil.
Line the cookie sheet with the four whole matzohs. If you have to trim them to fit use as few pieces as possible so that there will be an even bottom.
3. Bring butter, sugar and chopped nuts to a boil in a heavy sauce pan. The sugar will liquefy from the heat. Once boiling pour over matzoh. Bake at 350 degrees for 8 minutes.
4. Take out of oven and sprinkle on chocolate chips and nut halves. Bake four an additional four minutes.
5. Allow to cool. Break into pieces by hand and store in an airtight container.