It’s no secret that Chris loves to cook. Feeding family, friends, and pretty much anyone he meets is one of the ways he shows he cares—and it’s genuinely one of the things I love most about him. (Recipients seem to be very appreciative as well!) Making something to give to someone is really the next level in terms of gift-giving. Who doesn’t love a little homemade treat to make the holidays seem even more festive?!
Whether you make a batch of these holiday food gifts for your coworkers, neighbors, extended family, or book club, it will make their day. (Handwrite and include the recipe on a pretty recipe card if you want to go the extra mile!)
Here are the five food gifts you can make for friends & family. Click to jump to a specific recipe or scroll to see them all!
- Chocolate Peppermint Caramel Corn (gluten-free, egg-free, dairy-free)
- Soft Holiday Caramels (gluten-free, grain-free, egg-free, dairy-free)
- Peppermint Brownies (gluten-free, dairy-free)
- Roasted Mixed Nuts (gluten-free, grain-free, egg-free, dairy-free)
- Holiday Brittle (gluten-free, grain-free, egg-free, dairy-free)
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Chocolate Peppermint Caramel Corn (Vegan-friendly)
The classic, losing the dairy but gaining so, so much more. Chocolatey, crispy, salty and sweet. It's got it all.
Ingredients:
- 1 cup unpopped popcorn kernels or 3 bags of microwave popcorn, plain
- 1 box Crispix cereal, family sized – Corn Chex works too
- 3 candy canes crushed into tiny bits
- 1 Tbsp flake salt
- 1/2 cup dairy-free white chocolate chips
- 1/2 cup dairy-free dark chocolate chips
For the caramel
- 1 cup vegan butter (Miyokos brand is my favorite)
- 2 cups dark brown sugar
- 1 cup light corn syrup
- 1/4 cup cocoa powder
- 1 11.6oz can sweetened condensed coconut milk
Directions:
Pop the popcorn
- Using a popcorn popper or a pot on the stove, pop the popcorn kernels in 1/2 cup batches to prevent burning. Separate out the unpopped kernels by moving the popped kernels from one large bowl to another, carefully, shaking from time to time to settle the unpopped kernels. You don't want any unpopped kernels in the mix, or someone could break a tooth.
- In an extra large metal or wooden mixing bowl, combine the popcorn and Crispix. Toss to mix evenly.
Make the caramel
- In a medium sized pot, melt the butter over medium-high heat. As soon as its melted, add the cocoa powder and whisk together. Then add the corn syrup and brown sugar and quickly whisk only just until everything is combined. Don't overwork it.
- Let the caramel come to a bubble. Don't touch it during this time. Once the entire pot is bubbling, set a timer for 2 minutes.
- After two minutes, add the sweetened condensed coconut milk and gently fold into the mix. This caramel doesn't behave like standard caramel, so you don't have to worry as much about crystallization and graininess, but try to be light-handed even still.
- Once combined, bring to a bubble again. As soon as the entire pot is bubbling, set a timer for 4 minutes.
Make the caramel corn
- As soon as the 4 minutes are up, pour the caramel directly over the popcorn/Crispix (be sure you're using a heat-proof bowl). Stir the mix together using a spoon around the edges of the bowl and folding everything back in gently. Try not to get too rough, or all the cereal will break up.
- Add the crushed candy canes and flake salt, and stir again. Let sit for 10 minutes.
- Add the white and dark chocolate chips, then stir again until just combined. Lay out on a large layer of foil on the counter to cool for at least an hour so the chocolate can set. Cover loosely with foil if it'll be out longer than that.
- Add to a bowl and enjoy!
Soft Homemade Caramels for the Holidays (Dairy-Free)
Servings: servings
Ingredients:
- 1 cup vegan butter (Miyokos brand preferred)
- 1/2 tsp vanilla extract
- 2 cups coconut sugar
- 13 1/2 oz coconut cream
- 18 oz sweetened condensed coconut milk
- 1/2 cup lightly salted roasted almonds, rough chopped
Directions:
- To a medium sauce pan, add the butter, vanilla, coconut sugar, coconut cream, and sweetened condensed coconut milk. Place a candy thermometer into the pan and put on medium/medium high heat and cook until the thermometer reads 235 °F–240 °F.
- While the caramel cooks, chop the almonds and spread evenly in a casserole dish. Once the caramel reaches temperature, pour into the dish overtop the almonds. Cover and place in the fridge overnight until completely cooled.
- Cut and portion the caramels, shape them quickly by hand and wrap in a small square of wax paper. Since coconut caramels behave differently at room temperature, store in the fridge until ready to serve, otherwise they will lose their shape and texture.
Holiday Peppermint Brownies (Gluten-Free, Dairy-Free)
Servings: servings
Ingredients:
For the brownie batter
- 2/3 cup unsweetened cocoa powder
- 1 1/2 cup boiling water
- 4 oz bittersweet baker’s chocolate, chopped
- 1 cup coconut oil
- 1/2 cup avocado oil
- 1 Tbsp pure vanilla extract
- 2 tsp peppermint extract
- 4 whole eggs
- 4 egg yolks
- 4 cups granulated sugar
- 3 1/2 cups gluten-free 1:1 baking flour
For the mix-ins/toppings
- 9 oz mini white chocolate chips, dairy-free
- 1/4 tsp flaky sea salt
- powdered sugar
Directions:
- Preheat the oven to 325 °F degrees on the convection setting. Mix the cocoa powder and boiling water in a stand mixer bowl with a whisk attachment on low until blended, scraping the sides with a spatula. Add the chopped baker's chocolate and continue to blend on low.
- Melt the coconut oil in the microwave for 30 seconds to 1 minute. Add the coconut oil and avocado oil to the mixing bowl. Add the vanilla and peppermint extracts to the mixing bowl and blend until the mixture has cooled slightly.
- Crack the whole eggs into a separate bowl and then add to the stand mixer along with the four more egg yolks. Add four cups of sugar to the mixing bowl and blend. Then add the flour baking mix and whisk until just blended. You should have a smooth, silky batter.
- Coat an large baking dish with cooking spray or coconut oil (I use gloves or a plastic Ziplock bag to apply the coconut oil so my hands aren’t all coated as well). Pour in the batter, no more than 1 inch deep! If it’s too deep it may impact the final texture.
- Sprinkle a 9-ounce bag of mini white chocolate chips evenly across the top of the batter, and then take a spatula and swirl the batter so that some of the chips are mixed in. Sprinkle on some flaky sea salt (like Maldon) over the top.
- Bake the brownies until at toothpick comes out without batter (melted white chocolate is fine!) for around an hour to an hour and 15 minutes. Let the brownies cool for 30 minutes. Then sprinkle a little dusting of powdered sugar over the top and serve!
Holiday Roasted Mixed Nuts
Servings: servings
Mixed nuts from the store always have junk oils added, or seasonings with maltodextrin or other anti-caking agents that have been linked to disrupted gut health. I make these Roasted Mixed Nuts every year around the holidays and just have them out any time company comes over. Delicious, and full of savory, holiday flavors.
Ingredients:
- 1 cup cashews raw, unsalted
- 1 cup almonds raw, unsalted
- 1 cup pecans raw, unsalted
- 1/2 cup Brazil nuts raw, unsalted
- 1/2 cup hazelnuts raw, unsalted
- 1/2 cup pistachios raw, unsalted, shelled
- 1/2 cup pumpkin seeds raw, unsalted
- 1 large sprig of fresh rosemary needles removed, stem discarded
- 4-6 leaves fresh sage
- 2 tbsp avocado oil
- 1 1/2 tsp Hey Old Sport Overachiever seasoning or to your taste
- 1 tsp Chinese 5-spice powder
- 1/8 tsp ground nutmeg
Alternative
- 5 cups unsalted, raw mixed nuts of any variety in place of all of the nuts and seeds listed. other ingredients remain the same.
Sweet Variation
- 1/2 cup maple syrup
Directions:
Oven Method
- Preheat oven to 350 °F. In a small sauté pan, add the avocado oil and heat over medium heat. Add the rosemary needles and sage leaves and fry until the color begins to turn deeper green.
- In a bowl, toss the nuts with the oil and seasonings to coat. Spread evenly on a baking pan in a single layer and place in the oven. Roast for 10-15 minutes, using a spatula to mix and turn the nuts every few minutes to roast evenly.
- Let cool and store in an airtight container.
Stove Top Method
- In a large sauté pan over medium heat, add the avocado oil, rosemary needles and sage leaves. Fry until the color of the herbs turns a deeper green.
- Add the nuts and toss to coat evenly. Add the seasonings and toss again. Cook the nuts over medium heat for 10 minutes, until browning begins to develop. Toss the nuts frequently while cooking.
- Let cool and store in an airtight container. Enjoy!
Sweet Variation
- Using the stove top method, after the nuts have cooked remove them from the pan and add 1/2 cup maple syrup. Bring to a bubble, then add the nuts back in and toss to coat. Cook until the syrup becomes sticky in the pan. Remove to a layer of foil pan, and enjoy!
Vegan Holiday Brittle
Servings:
A grain-free, gluten-free, dairy free, and egg free brittle that's an indulgent treat that so many people can enjoy together, regardless of food restrictions.
Ingredients:
For the base
- 1 pack grain-free pretzels (I use Quinn brands)
- 1 handful lightly salted almonds
- 1 handful coconut chips
For the caramel
- 1 cup white sugar
- 1/2 cup light agave nectar
- 1/4 cup water
- 1 tbsp vegan butter
- 2 tbsp full fat coconut milk
- 1 tsp baking soda
Finishes
- flake sea salt
- 10 oz vegan chocolate chips melted
- 1 candy cane crushed
Directions:
- Add parchment, tin foil or butcher paper to the bottom of a casserole pan. Add the pretzels, almonds, and coconut chips. Set aside.
- In a large dutch oven, add the sugar, agave nectar and water. Put a candy thermometer into the pot, whisk together the mix and put on the stove on medium high heat. Whisk constantly.
- Whisk vigorously until the mix reaches a temperature of 290 °F degrees. Immediately remove from the heat and stir in the vegan butter and coconut milk. It will bubble. Once it's all mixed in, immediately whisk in the baking soda. It will bubble more and start trying to set up. Immediately pour it over the pretzels, almonds and coconut in your casserole dish. Don't scoop any out – only pour out what comes out on its own.
- Shake the casserole dish to get the caramel to settle into the other ingredients. If needed, poke around it with a spatula to help it, but don't do it too much or you lose the bubbles in the caramel. Sprinkle sea salt over top as the caramel is still hot.
- Spread the melted chocolate over top, sprinkle with the crushed candy cane, and place in the fridge for 1-2 hours, until the chocolate is completely set up. Lift the brittle out of the casserole by lifting the parchment/foil/paper, and turn it upside down on a tray or large cutting board. Remove the parchment/foil/paper. If using foil, make sure you get every bit removed and no pieces get stuck. Nobody wants to bite into that – excruciating.
- Use a mallet or rolling pin to break the brittle into pieces, and enjoy!
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