This Vegan Passover Matzo Brittle with Salted Coconut Sugar Caramel is a perfect kosher for Passover treat that’s as easy as it is delicious.
Jewish confession: Passover is not my favourite holiday of the year. I like my carbs, and I definitely don’t like being told I can’t eat what I like. I also do not like matzo at all. I know, bad Jew.
EXCEPT (and this is a HUGE exception). When it’s coated in toffee and chocolate and made into vegan Passover matzo brittle. Hells yes, friends. There is a reason why people call this Jewish crack – it’s legit that good.
How to Make Vegan Passover Matzo Brittle
My Vegan Passover Matzo Brittle is made with a salted coconut sugar toffee and topped with fibre-rich pistachios and tangy dried cranberries. I use Earths Balance non-dairy butter substitute instead of the traditional butter since it’s usually served after meat meals, and most Jews don’t want to mix dairy and meat (especially not during a holiday). But if you don’t keep Kosher or just want to make this any old time of the year, then by all means, use regular dairy butter.
Whatever you do, don’t use coconut oil. I tried that while I was testing this out and I quickly remembered that coconut oil does not emulsify well with sugar. It actually just turned into a grainy greasy mess so say NO to co-co on your matzo (yah.. not sure what that was).
If you’re making this Vegan Passover Matzo Brittle you can totally switch up whatever toppings you prefer. Sometimes I add almonds or raisins, and sometimes I go cray-cray and add a load of rainbow sprinkles. Hey, you do you.
And you don’t have to be Jewish to enjoy this Vegan Passover Matzo Brittle – it can be Easter Brittle, or Graduation Brittle or Summer on a Tuesday Brittle. It’s damn good any time of year, not during the week of no chametz (aka risen wheat, barley, rye, oats and spelt that’s forbidden during Passover).
So friends, tell me- what would you put on your Vegan Passover Matzo Brittle?
Have you tried matzo? Yay or nay?
Leave me a comment below and don’t forget to share with your chametz-loving friends!
Vegan Passover Matzo Brittle with Salted Coconut Sugar Toffee
- Preheat oven to 350 F. Line a rimmed baking sheet with two overlapping slices of tin foil that wrap the edges to completely cover the sheet. Arrange the matzo in a single layer, cutting one in pieces to fill in the empty spaces.
- In a small saucepan, heat the coconut sugar and butter substitute over high heat until melted. Once boiling, continue to boil for 2 ½ minutes until it bubbles and easily pulls away from the sides of the pot when cooking.
- Add the salt, then pour the caramel over the matzo and spread it evenly using a spatula. Transfer to the oven and bake for 10 minutes until a dark amber.
- Remove from the oven, and working quickly, sprinkle the chocolate on top of the caramel. Allow it to melt for 2-3 minutes, then spread the chocolate to fully cover. Quickly top the chocolate with the pistachios, cranberries and fleur de sel. Transfer the sheet to the fridge for an hour and allow the chocolate to harden.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.