Yum Kosher

Since we eat gebrokts in our family, recipes with matzah meal, matzah farfel, and cake meal, are not problematic.  For those that only eat on the last day, this is a nice treat and easy to make on Yom Tov as it does not require a mixer.

• 2 cups matzo farfel
• Vegetable oil for brushing pan (unless using nonstick  liner)
• 2 cups sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 3 tablespoons salted butter or margarine, softened
• 1 1/2 cups sliced almonds (5 ounces), toasted

DIRECTIONS

Put oven rack in middle  position and preheat oven to 350°F.

Spread matzo farfel in a  large shallow baking pan (1/2 to 1 inch deep) and toast, stirring and shaking  pan occasionally, until golden, 15 to 20 minutes. Transfer to a bowl, then cool  pan and line with parchment paper.

Bring sugar, water, and  salt to a boil in a deep 2- to 2 1/2-quart heavy saucepan over moderate heat,  stirring slowly until sugar is dissolved. Boil gently, without stirring but  washing down any sugar crystals on side of pan with a pastry brush dipped in  cold water, until syrup begins to turn golden. Continue to boil, swirling pan  occasionally, until syrup is a deep golden caramel. Immediately remove pan from  heat and carefully stir in butter with a wooden spoon (mixture will rise up and  bubble vigorously). When bubbling begins to subside, immediately stir in toasted  matzo farfel and almonds and quickly pour into baking pan, spreading and  smoothing with back of spoon before mixture hardens.

Transfer baking pan to a  rack. If using a foil-lined pan, cool brittle to warm in pan, then peel off foil  and transfer brittle to rack to cool completely. If using nonstick liner, cool  brittle completely in pan. Break brittle with your hands into bite-size pieces,  or make into a topping: Break into large pieces with your hands, then put  brittle in a heavy-duty sealable plastic bag, seal bag, force out excess air,  and lightly pound with a rolling pin into smaller pieces.

Brittle keeps in an airtight container in a cool, dry place 1 week.

recipe credit: Gourmet Magazine April 2004

photo credit: Sang An