You know that friend with the dietary restrictions? Well, guess what? They actually love treats! Of course they do – don’t you?
Food restrictions can be rough, especially during the holidays when you can’t have all the things that maybe you used to. Or having kids with restrictions and wishing you could just give them something like you had growing up.
This brittle is gluten-free, grain-free, dairy-free, and egg-free. It does have coconut and almonds, though, so it’s a no-go for my tree nut-sensitive friends. But the texture is awesome, flavor is delicious, and indulgence is cranked up to 11. So give this one a try and let us know what you think. Merry Christmas, y’all, and happy holidays!
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!
My husband has a coconut allergy. What can I substitute for the coconut chips? And for the coconut milk, is soy milk acceptable?
Delicious!!! My family loves it :) I tried it this morning and the caramel cam out soft and sticky. There is some honeycomb but also a layer of goo. What do you think I did wrong?
Hmm, not sure? Do you live in a humid climate? Or perhaps uneven heating on the pan so not all of the caramel came up to temp?
This looks amazing! Can’t wait to try
This looks so delicious!
This looks so delicious!!