Distribute the matzos on the baking sheet. Make sure to fill any gaps with Matzo pieces as needed
Add the butter and brown sugar to a small saucepan and cook over medium-high heat properly until the better is melted, while stirring constantly
Keep cooking and stirring the mixture for around 3 minutes
Slowly pour the mixture over your matzos (be careful, it's hot!)
Spread the mixture on the matzos evenly with a spatula
Bake in the oven for around 15 minutes in 350°F (175°C) until golden brown
Remove the matzos from the oven and cover them with dark chocolate chips
Let the chocolate melt for 5 minutes, and spread the melted chocolate with a spatula.
Sprinkle toasted or roasted almonds on top
Let the brittle cool down for about 35-40 minutes. Then break it into pieces and store them in an airtight container.
Recipe Notes
If you're baking the brittle not during Passover, then go nuts (literally) with the toppings you use: chopped nuts, pecans, peanut butter chips, vanilla... it all works. Keep experimenting
If stored properly in an airtight container, the Matzo toffee crunch pieces can be stored for as long as a week, meaning for the entire Passover!