A recipe for Passover Brittle from Andrea Watman

Matzoh Almond Brittle & Chocolate Matzoh Brittle
By Andrea Watman

Go to the recipe.

Passover begins on the evening of Monday, March 29th 2010.

Every year this holiday evokes fear in those who love dessert.
Sponge cake, honey cake, macaroons and not much else.

At my house I gave up searching years ago. I served ice cream and fresh mixed berries topped with Kirsch (simple, delicious but predictable). However since then I have become adventuresome. I make Matzoh Almond Brittle and it receives a standing ovation. (Alright maybe they were just stretching after a heavy meal.)

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.

Go to the recipe.

Comments

[Ricki]

This recipe is amazing! So easy to make and immediately disappears off the table! I made it last year and everyone gobbled it up! This year I will make a double recipe so that we have some leftover!