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Wednesday, November 20, 2013

Breton Brittle for the Christmas Holidays

In October I posted on Facebook about Breton's gluten free crackers.  Didn't take long for people to start scouring the city for them.  And oh boy is it worth it.  Initially found at Rexall's, now being spotted at other retailers like London Drugs.  Cathy from the Sherwood Park Celiac Support Group is one of those people that were scouring the city and wanted to share one of her favorite holiday recipes that she hasn't had since her diagnosis, Breton Brittle!  Please enjoy this guest blog post from Cathy

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.
  1. 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.
  2. Bake at 400°F for 5 minutes. 
  3. 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.
  4. 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

4 comments:

Anonymous,  November 22, 2013 at 6:03 PM  

That looks interesting! We have found the Breton crackers at Sobeys in Sherwood Park. The Garlic Herb flavor are quite nice. :)

Did you see Dempsters is now coming out with a Gluten Free bread?

Loni Demaine December 2, 2013 at 8:54 AM  

Just found breton crackers at Walmart and only $1.44 a box!!!! (Walmart on 127 Street). They taste great and it is nice that they are the same price as normal crackers.

Anonymous,  January 18, 2014 at 6:29 PM  

Hi,
if I had a "favorite recipe" I would just try and substitute that item for something SIMILAR AND GOOD...
unless U R ONE OF THOSE PEOPLE WHO MUST FOLLOW A RECIPE BY THE LAW OR ELSE....

Rice crackers, puffed rice, corn flakes and rice crisps, quinoa flakes, kashi, marry gone cracker brittle even would be great!

I am one of those people who if I can not have an ingredient will try and make something similar. sure I mess up many attempts, but just as many turn out even better....

I just tried the Dufflet version of this and they used puffed rice and almonds.

ANYWAYS HAPPY COOKING AND REMEMBER RECIPIES ARE JUST A SUGGESTION......

Anonymous,  January 18, 2014 at 9:50 PM  

Also should add instead of fussing with tinfoil you should really try PARCHMENT PAPER- nothing sticks to that and it saves the headache of peeling sugar off tinfoil bits.....

or maybe try one of those silicone dishes,those are great too.

I think this recipe would be great with some salted rice crackers, so you get extra crunchy crackers and sweet and salty in one dessert!!!

For the no chocolate people, I have made CAROB DIPPED RICE CRACKERS and also carob dip pretzels, the only problem was I was eating them as soon as they were done....so none for friends left....

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