Easy Homemade Matzo Brittle

You can make this matzo brittle with soda crackers, saltines, or any other base foundation, but if you’ve got matzo around (homemade or store bought), this might be a good craft to use it on! This chocolate-covered brittle also makes a great gift for the holiday season, cracked into pieces and wrapped in colored bags with ribbon, so you can save it in your recipe cache until then too.

Photo by Deidre Woollard

Photo by Deidre Woollard

Matzo Brittle


  • 24 sheets matzo, 6 1/2 by 6 inch sheets, unsalted
  • 1 cup unsalted butter, cut into pieces
  • 1 cup light brown sugar, packed
  • 1 1/2 tsps fleur de sel
  • 1/2 to 1 whole vanilla bean, scraped (or 1/2 tsp vanilla extract, if not making for Passover)
  • 1 12 cups semisweet chocolate chips
  • 1 cup crushed almonds (or other nuts, of your choice)


  • Preheat your oven to 350°F.
  • Grab two sheets of parchment paper and line a rimmed baking sheet with it. Fit as much matzo as you can in a single layer across the sheet, breaking pieces apart as needed.
  • In a small saucepan, melt your butter, brown sugar, and half of your fleur de sel over medium heat and stir until the mixture comes to a boil. Let it boil for about 3 minutes more, stirring occasionally. Take your mixture off the heat and stir in your vanilla beans. (If you're using vanilla extract, add it very slowly as the mixture may bubble up).
  • Using caution, pour your caramel on top of your matzo. Spread it evenly across the matzo with a rubber spatula. Your baking sheet might become quite hot at this point, so handle it with care.
  • Pop the sheet into the oven and bake. Watch over the baking process, and remove it from the oven once small bubbles cover the surface of the brittle. The caramel should be fragrant, but not burned. This process should take about 10 minutes, but it could be more or less depending on your oven.
  • Take the pan out of the oven. Sprinkle it with chocolate chips and wait about 5 minutes for the chocolate to soften (or pop it into the oven for 30 - 40 seconds to help the process along). With your spatula, spread the chocolate over the caramel evenly. Toss your sliced almonds over the top, and sprinkle with your remaining fleur de sel.
  • Refrigerate the pan of brittle until it's completely cooled - it should take under an hour. Break into pieces and serve!
 Easy Homemade Matzo Brittle  Recipes


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