Directions
Step 1
Place a rack within the heart of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease completely with butter. Place the matzos in a single layer on the baking sheet, breaking them into items and barely overlapping them if obligatory. Put aside.
Step 2
To a medium pot over medium-high warmth, add each sugars and cook dinner, swirling the pot steadily, till golden amber and utterly liquefied, about 7 minutes. Add the butter and cook dinner, stirring, till the butter is melted and the caramel is liquid once more, about 2 minutes. In a small bowl, stir collectively the vanilla and baking soda, then stir into the pot together with the kosher salt till mixed.
Step 3
Pour the caramel over the matzo, utilizing a silicone spatula to unfold into an excellent layer. Bake till the matzo has absorbed the caramel and is barely crisp, about 8 minutes. Sprinkle the chocolate over the caramel and unfold into an excellent layer. Earlier than the chocolate units, sprinkle with the pistachios and flaky salt if desired. Refrigerate for a minimum of half-hour.
Step 4
Break into items to serve. Saved between layers of wax paper in an hermetic container, the matzo brittle will preserve for as much as 1 week.
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Place a rack within the heart of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease completely with butter. Place the matzos in a single layer on the baking sheet, breaking them into items and barely overlapping them if obligatory. Put aside.
-
To a medium pot over medium-high warmth, add each sugars and cook dinner, swirling the pot steadily, till golden amber and utterly liquefied, about 7 minutes. Add the butter and cook dinner, stirring, till the butter is melted and the caramel is liquid once more, about 2 minutes. In a small bowl, stir collectively the vanilla and baking soda, then stir into the pot together with the kosher salt till mixed.
-
Pour the caramel over the matzo, utilizing a silicone spatula to unfold into an excellent layer. Bake till the matzo has absorbed the caramel and is barely crisp, about 8 minutes. Sprinkle the chocolate over the caramel and unfold into an excellent layer. Earlier than the chocolate units, sprinkle with the pistachios and flaky salt if desired. Refrigerate for a minimum of half-hour.
-
Break into items to serve. Saved between layers of wax paper in an hermetic container, the matzo brittle will preserve for as much as 1 week.
