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1
Put oven rack in middle position and preheat oven to 350F.
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2
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.
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3
Transfer to a bowl, then cool pan and line with a nonstick bakeware liner such as Silpat or with foil (shiny side down).
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4
If using foil, brush foil with oil.
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5
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.
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6
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.
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7
Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
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8
Immediately remove pan from heat and carefully stir in butter with a wooden spoon (mixture will rise up and bubble vigorously).
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9
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.
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10
Transfer baking pan to a rack.
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11
If using a foil-lined pan, cool brittle to warm in pan, then peel off foil and transfer brittle to rack to cool completely.
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12
If using nonstick liner, cool brittle completely in pan.
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13
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.
