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
- 28 Dare Gluten-free Breton crackers
- 1 cup butter or hard margarine
- 1 cup brown sugar, packed
- 1 small package semi-sweet chocolate chips
- 1/3 cup finely chopped pecans or walnuts
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.