Receta Breton Brittle for the Christmas Holidays
Do you have a few of those recipes…you know…the “special” ones that you make only at Christmas time? Well, I have a recipe that I’ve been making for close to 30 years now. Actually, let me correct that. I used to make it, until I was diagnosed with Celiac disease 13 years ago. The recipe is for Breton Brittle and I found it in the Company’s Coming for Christmas recipe book. It’s made with Breton crackers. As we all know there was no such thing as gluten-free Breton crackers…until NOW! They finally came out with gluten-free Breton crackers and they are wonderful!
Of course, I scoured the city until I found some and rushed home to see if they would work in my recipe. I tried the recipe and it tastes just like I remember it did 13 years ago! It was fabulous!
It’s a very quick and easy recipe and so I thought I would share it with you
Ingedients
28 Dare Gluten-free Breton crackers
- 1 cup butter or hard margarine
- 1 cup brown sugar, packed
- Topping:
- 1 small package semi-sweet chocolate chips
- 1/3 cup finely chopped pecans or walnuts
Directions
First, you line a 9 x 13 cake pan with aluminum foil. Then overlap the crackers to completely cover the bottom, using 4 crackers across and 7 crackers lengthwise.
Combine 1 cup of brown sugar and 1 cup of butter in a saucepan, stirring constantly until it comes to a boil. Carefully pour the mixture over the crackers.
Bake at 400°F for 5 minutes.
Remove the pan from the oven and immediately scatter a small bag of chocolate chips over the top. Let stand for a few minutes, until softened. Spread the chocolate evenly over the crackers and sprinkle with chopped walnuts or almonds.
Now comes the hardest part - waiting for it to cool! I usually put mine in the refrigerator. Once it has cooled and hardened, just break it into pieces like you would any brittle.
Breton Brittle!
Voila! A fabulous treat that everyone will enjoy!
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta