For this recipe it important to have aluminium foil to line your oven trays & greaseproof baking paper to set the matzah brittle on once out the oven. Matzah brittle will last 7+ days stored in the fridge.
 

Method

• To make the caramel:
• Add the sugar, water and salt to a small saucepan.
• Over a medium heat stirring every so often, bring the mixture to a gentle simmer until the sugar has dissolved. This should take roughly 5 minutes.
• Increase the heat to medium/high and STOP mixing! Allow the sugar syrup to bubble until it reaches 175°C. If you don’t have a thermometer, cook until the syrup reaches a deep copper colour.
• Once the mix reaches 175°C take it off the heat and immediately stir in the butter and cream. The syrup will bubble up so be very careful whilst mixing. Mix for 1 minute then transfer the caramel into a heat proof container to cool.
• To assemble:
• Pre-heat your oven to 170°C fan and fully line 3 oven trays with tinned foil. Lay out the 6 matzah sheets.
• Cover the matzah with a generous layer of your homemade caramel. Bake in the oven for 15 minutes, or until the caramel bubbles into a dark copper colour.
• Take the matzah out of the oven and immediately transfer the sheets to greaseproof paper. Be very careful at this stage as the caramel will be extremely hot. It is important to transfer the matzah sheets before they cool, otherwise they will stick to the foil.
• Top the matzah with your desired toppings: chocolate chips, toasted almonds, hazelnuts & mixed dried fruits.
• When cool, melt 200g of chocolate and drizzle over the top. (Note: I temper my chocolate for a professional finish.) Finish with sea salt flakes.

Watch Matty demonstrate how to make his mazah brittle:

 

Matty is the owner of bakery Matty’s Kitchen