The ultimate vegan gingerbread granola brittle (+ a giveaway!)

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Before I start gushing about this incredible brittle, I need to tell you how much your support of our ebooks, Edible Gifts and Tiny Treats, means to me. For the first time ever, Lisa and I offered a special 2-for-1 deal on our two books in hopes that we could not only help you with gift ideas for the holidays but also get in a few more sales before making our annual donation to Elephant Nature Park and the Toronto Vegetarian Association—both of which are given one-third of our ebook proceeds. We’re thrilled that your additional purchases have culminated in a pretty decent donation to these charities. It wouldn’t happen without your support. So, thank you!

Okay, now on to this brittle, which I think I titled appropriately as the ultimate vegan brittle. Because it is. Hello, sweet, crunchy, gingerbread-spiced goodness.

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I think it’s so amazing because instead of using traditional ingredients like white sugar, corn syrup and butter, this recipe makes use of organic coconut sugar and a little brown rice syrup to create the sweet, crunchy candy, and then it’s topped with a spiced gingerbread granola. If you’ve never made brittle before, there’s no need to fear as it is actually quite simple to make! The first time I tried my hand at it, I was surprised by how nicely it came out, and it took less than 30 minutes from start to finish.

Despite its simplicity, I’ve got to share a couple of tips to ensure your success in brittle-making:

  • Make sure you have an accurate candy or cooking thermometer. If you don’t own one, they should be easy to find at most grocery and bulk food stores (I got mine at a bulk store for less than $10).
  • This is an instance where mise en place is important—measure out all of your ingredients beforehand, as you have to work quickly once the sugar reaches temperature.
  • And once last thing: don’t fret about ruining your candy-coated saucepan. Once you’ve poured the mixture onto the cookie sheet, immediately soak the used saucepan in hot water. If the candy has already hardened in the saucepan, simply fill it with water and bring it to a boil. The caramel should melt away.
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