Pistachio and Cranberry Studded Matzo Brittle by Spork Foods
Serves 6-8
Ingredients:
- 3 sheets matzo
- 3 tablespoons non-hydrogenated margarine
- ¼ cup organic raw cane sugar
- ¾ cup dark chocolate chips or chopped chocolate
- ½ cup roughly chopped Setton Farms pistachio kernels
- 1/3 cup roughly chopped sweetened dried cranberries
Directions:
- Pre-heat oven to 350°F.
- Place sheets of matzo on a lightly greased baking sheet. Set aside.
- In a small saucepan over medium-low heat, add margarine and cook until melted. Add raw cane sugar and whisk to create a caramel, about 2 minutes. Add cinnamon.
- Spread mixture evenly over matzo and place in the oven for 5-6 minutes, or until caramel mixture is bubbling.
- Smooth caramel mixture over matzo and evenly sprinkle chocolate on top. Place in the oven for 2-3 minutes to melt.
- Remove from the oven and spread chocolate with a spatula to smooth over matzo evenly.
- Top evenly with pistachios and cranberries. Turn oven off and place matzo in oven for an additional 2 minutes, to make brittle extra crisp.
- Place on the counter to cool for about 15 minutes.
- Once cool, refrigerate for 30 minutes to 1 hour to allow to firm up.
- Break into uneven pieces and serve.
About Spork Foods
Jenny Engel and Heather Goldberg, owners of Los Angeles-based gourmet vegan cooking school, Spork Foods, always bring a fresh perspective and an element of fun to preparing any type of vegan cuisine. Aside from owning their successful, West Hollywood culinary school, the talented duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell and Dax Shepard, Kristin Bauer van Straten and Alicia Silverstone. Keep up with Jenny and Heather’s latest happenings on Facebook, Instagram and Twitter.
