Reviewed: May 26, 2009

I have been making this recipe for years. Found it in the Los Angeles Times. I always have to make a triple batch to have extra on hand for everyone to take home from Passover. It is fun to add other toppings besides chopped nuts. Try white or dark chocolate instead of semi sweet chocolate Excellent!!!!

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marjonah

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: San Carlos, California, USA

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Reviewed: Apr. 19, 2009

I made this for Passover and WOW, was it ever a hit. I made 1/2 w/o nuts for those that don't like or are allergic to them. Both 1/2's went very fast, but he nuts were the best. I used Pecans, I like the taste better. I also used mini choc. chips and didn't have to put the trays back in the oven. They melted very quickly. I kept the 2nd tray in the oven while I worked the chips onto the first tray.

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magkeep2

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Reviewed: Apr. 10, 2009

This a wonderful chocolate brittle to end a seder meal. I make it every year and it is one of the most popular desserts that I put out. It wouldn't be Passover without them. What a treat!

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Sheila

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Reviewed: Apr. 10, 2009

I've made this every year for the past 20 years;it is my most requested recipe from friends and family. Instead of walnuts, I use 1C chopped pecans and 1C slivered almonds. Melt margarine (to be pareve) or butter (dairy) w/1C brown sugar, pecans & almonds, bring to a boil, then let simmer for 2 minutes. Pour over large matzah boards placed on a greased rimmed cookie sheet (break to fit - leave no holes). Bake @ 350 for 7 - 10 minutes (middle rack). Remove from oven & sprinkle w/semi-sweet chocolate chips; spread chocolate. Allow several hours for chocolate to harden. Delicious!

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Goodeats!

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Reviewed: Apr. 10, 2009

Yummy! I made this for our seder and everyone loved it. I even gave some to my husband's employee and wife who apparently ate the whole bag very quickly. It did stick some using the foil but not a huge deal. Easy cleanup. I sprinkled mine with pecan chips and they were definitely a hit.

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new_mommy

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Reviewed: Apr. 9, 2009

This flew off the plates at my boyfriend's family Passover Seder. We didn't have nuts on ours and it wasn't exactly crunchy, but we couldn't keep our hands off before OR after dinner! Keep them in the fridge (freezer even better) to prevent them from getting soggy and melted.

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GoBucks

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 8, 2009

Sooooo good! I halved the recipe but next time I might as well double it. I lined the tray with parchment paper instead of foil and there was absolutely no sticking at all. I also added a pinch of salt, which gave a nice oomph to the toffee.

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beckyzoole

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Reviewed: Apr. 7, 2009

Good recipe, but only use the TOP RACK of the oven to prepare, as it will burn on the bottom rack!

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Nina

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Reviewed: Mar. 25, 2009

I am familiar with this recipe and have made it every Passover for the last several years. It is delicious by itself or served with vanilla ice cream.

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