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1
Preheat oven to 350 F.
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2
Place tin foil or parchment paper that has been sprayed with non-stick cooking spray
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3
Line full sheets of Matzoh onto the cookie sheet and fill in cracks with broken pieces of Matzoh
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4
Place brown sugar, butter and pecans or cashews into saucepan over medium heat.
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5
Bring to a slight boil/simmer.
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6
Watch pot carefully as the caramel can burn if left too long. Should be consistancy of soft caramel.
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7
Stir another 3 minutes right as it begins to boil and until it comes to a butterscotch colour.
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8
Carefully pour this burning hot caramel onto the matzoh and with a buttered spatula spread it as thin as you can and cover all the matzoh. IT IS HOT SO CARE MUST BE TAKEN NOT TO BURN YOURSELF
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9
Place this mixture into the oven for 7 minutes on the nose and take it out.
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10
Immediately place the semi-sweet chocolate bits over the hot matzoh again spreading it as it begins to melt and cover the entire tray of matzoh.
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11
Sprinkle the sliced or chopped almonds and place in the freezer once the tray has reached room temperature.
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12
Freeze for 1 hour or longer.
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13
Once cooled it will be incredibly hard to break by hand so carefully cover the matzoh and use a heavy pot or a mallet to break up the brittle. It is addictive so the smaller pieces the better or not.
