Matzo Brittle Recipe

• 4 (6-1/2-by-6-inch) sheets unsalted matzo
• 2 sticks (8 ounces) unsalted butter, cut into large pieces
• 1 cup packed light brown sugar
• 1 1/2 teaspoons fleur de sel
• 1/2 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted sliced almonds or toasted coarsely chopped pecans

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Line a rimmed baking sheet with 2 overlapping pieces of aluminum foil that wrap over the edges of the baking sheet. Arrange the matzo in a single layer on the baking sheet, breaking pieces as needed to fill any empty spaces; set aside.
3. Place butter, brown sugar, and 3/4 teaspoon of the fleur de sel in a small saucepan over medium heat and stir with a rubber spatula until the mixture comes to a boil, about 5 minutes. Continue to boil, stirring occasionally, for 3 minutes more. Remove from heat, add vanilla (pour it in slowly, as it may bubble up), and stir to combine.
4. Pour caramel over matzo and spread it evenly using a rubber spatula. Place the baking sheet in the oven (use care because the baking sheet may be hot) and bake matzo until small bubbles cover the surface and the caramel is fragrant (do not let the caramel burn), about 10 minutes.
5. Remove from the oven, sprinkle with chocolate chips, and set aside until chips are softened, about 5 minutes.
6. Using a rubber spatula, spread the chocolate over the caramel. Sprinkle with nuts and remaining 3/4 teaspoon fleur de sel. Refrigerate the brittle until cool, about 15 minutes. Break into pieces and serve.