Passover is just around the corner and ever since we were little kids, our grandma has made her addictive Matzo Brittle. We used to go to the gym double time just to be able to indulge in this Spring treat, but now we lightened up the recipe and included pistachios and cranberries, to give the holiday a healthier twist!
As you may or may not know, pistachios are lower in calories than most other nuts and they are packed with calcium and fiber. They also fill you up, so that you don’t polish off all the matzo brittle in one sitting.
CHECK OUT THE RECIPE BELOW!
Pistachio and Cranberry Studded Matzo Brittle
3 sheets organic or whole wheat matzo
3 tablespoons non-hydrogenated buttery spread
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
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.
© Spork Foods, 2014