Crunchy?✅

Chewy?✅

Nutty?✅

Sweet?✅

There’s something for everyone to love in this Passover-friendly brittle!

Ordinary matzo gets coated in a caramelly-honey mixture along with a generous amount of nuts. Here I used pecans and almonds but you could definitely swap in other varieties or even sunflower or pumpkin seeds. Yum!

Matzo never had it so good!!

It takes just minutes to prepare.

And you know what that means, right?

In a very short while you (and those you’re hanging with these days) could be happily munching away on this addictive little treat. And keeping everyone as happy as possible right now is what it’s all about!

Make the brittle!

Honey Nutty Chewy Crunchy Matzo Brittle

Makes about 1 ½ pounds

Prep Time: 15 minutes, plus at least an hour for it to set up

Ingredients

• 4 tablespoons unsalted butter

• ½ cup honey

• ½ cup sugar

• 3 cups broken matzo or matzo farfel (if you’re using matzo it’s about 2 ½-3 sheets, break them into smallish pieces)

• ¾ cup sliced almonds (you could also use slivered)

• ¾ cup chopped pecans

The Recipe

1. Line a rimmed baking sheet with parchment paper and set aside.

2. Place the butter, honey and sugar in a medium saucepan and cook over medium-high heat stirring constantly until golden brown and bubbly.

3. Add in the matzo , almonds and nuts and stir to coat well. Cook for several more minutes, until matzo and nuts look golden brown and the syrup has thickened and gotten darker.

4. Transfer to the prepared sheet and try to spread it out evenly. It will be clumpy. That’s ok. Let sit for a few minutes, then wet your hands slightly and press down on the mixture to flatten it a bit. Let the brittle sit for at least an hour to firm up. Break into small pieces and serve or store in an airtight container for up to a week.

Enjoy!

Note: Recipe adapted from The Hot Bread Kitchen by Jessamyn Waldman Rodriguez. I changed the cooking technique of this slightly which is why I think it came out chewy and crunchy at the same time. And I added more nuts too.