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Plain matzo is the base of this easy brittle: Line a baking sheet with it, pour caramel over it, add chocolate chips and spread them around once they melt, then top with sliced almonds. There’s no fussing over a candy thermometer when making the caramel, and one recipe makes enough to feed a crowd. A sprinkling of fancy fleur de sel adds a savory touch that helps cut through the sweetness.
What to buy: Fleur de sel is a hand-harvested sea salt that is moister than other salts and has a nice crunch and a distinct mineral taste. It can be found at gourmet grocery stores.
Game plan: The matzo brittle can be stored in an airtight container at room temperature or refrigerated for up to 1 week.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...