Joanne's Matzoh Brittle
1 cup unsalted Butter
1 cup Brown Sugar
1-1 1/2 cup whole salted Pecans or Cashews
Sheets of Matzoh to line a cookie sheet
1/4-1/2 cup sliced Almonds
1/2 cup Semi-Sweet Chocolate Chips or broken chocolate Bar for PASSOVER
Preheat oven to 350 F.
Place tin foil or parchment paper that has been sprayed with non-stick cooking spray
Line full sheets of Matzoh onto the cookie sheet and fill in cracks with broken pieces of Matzoh
Place brown sugar, butter and pecans or cashews into saucepan over medium heat.
Bring to a slight boil/simmer.
Watch pot carefully as the caramel can burn if left too long. Should be consistancy of soft caramel.
Stir another 3 minutes right as it begins to boil and until it comes to a butterscotch colour.
Carefully pour this burning hot caramel onto the matzoh and with a buttered spatula spread it as thin as you can and cover all the matzoh. IT IS HOT SO CARE MUST BE TAKEN NOT TO BURN YOURSELF
Place this mixture into the oven for 7 minutes on the nose and take it out.
Immediately place the semi-sweet chocolate bits over the hot matzoh again spreading it as it begins to melt and cover the entire tray of matzoh.
Sprinkle the sliced or chopped almonds and place in the freezer once the tray has reached room temperature.
Freeze for 1 hour or longer.
Once cooled it will be incredibly hard to break by hand so carefully cover the matzoh and use a heavy pot or a mallet to break up the brittle. It is addictive so the smaller pieces the better or not.