Sweet, salty, and crunchy, this matzo brittle has been known to be impossible to stop snacking on. Luckily, it also makes a great gift so you don’t accidentally finish it all on your own!
Step 1
Heat oven to 350°F. Spread pecans on small baking sheet and bake until toasted and slightly darkened, 6 to 8 minutes. When cool enough to handle, roughly chop and set aside.
Step 2
Meanwhile, line large rimmed sheet pan with foil. Arrange matzo on sheet, breaking as needed to fit in single layer.
Step 3
In medium saucepan, heat butter and brown sugar on medium, whisking occasionally, until smooth and melted. Bring mixture to a boil and continue cooking, whisking often, until thickened and lightened in color, about 2 minutes more. Remove from heat, whisk in vanilla and 1/8 teaspoon salt (mixture will sputter), then pour mixture over matzo and, using offset spatula, spread in even layer.
Step 4
Bake until golden brown, 12 to 14 minutes. Immediately scatter chocolate chips on top. Let sit until melted enough to spread, about 5 minutes, then spread chocolate in even layer with offset spatula. Scatter chopped pecans on top, then sprinkle with flaky salt.
Step 5
Refrigerate until chocolate hardens, at least 30 minutes, then break into pieces to serve. Brittle will keep in airtight container in fridge for up to 1 week.
