Pistachio and Cranberry Studded Matzo Brittle

Pistachio and Cranberry Studded Matzo Brittle

This is a vegan Passover recipe you’ll love to make!  Thanks so much to Heather Goldberg and Jenny Engel from Spork Foods, the authors of  the Spork-Fed cookbook, for sharing their chocolate, caramel covered, pistachio and cranberry matzo treat with us!

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Pistachio and Cranberry Studded Matzo Brittle

Prep Time5 mins
Cook Time12 mins
Servings: 6
Shared by: Spork Foods


  • 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


  • 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.
  • Remove from oven. Smooth caramel mixture over matzo and evenly sprinkle chocolate on top. Place in the oven for an additional 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.

Hope you enjoy this easy vegan recipe!

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