If you have eaten pecan pie before, this is a gluten-free and vegan version in a brittle form. Unlike pecan pie, however, this brittle recipe does not require corn syrup. This pecan brittle makes a healthy snack food at social events and parties. They are also Passover friendly and such snacks are highly valued during this time of year. I generally enjoy virtually anything with nuts in them. Or you can eat them at your own comfort. Who doesn’t like brittle? Brittle is practically and oversized cookie that is broken into squares. Nuts, chopped dried fruit, and chocolate chips are ingredients often used in brittles. Hubby normally just sticks with chocolate chips. Sometimes he’ll throw in some oatmeal as well. Brittle can be made in many variations akin to cookies. I decided just to exclusively use pecans as I had plenty of used pecans sitting in my pantry.
For this recipe, you will need:
- 2 cups of toasted whole pecans
- 1 1/2 cup of gluten-free flour
- 1 stick of trans-fat free margarine
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla
- Pinch of salt
Preheat oven to 300 degrees F. In a large bowl, whisk together flour, margarine, sugar, vanilla, salt and cinnamon. Toss in pecans. Bake for 30 minutes or until nuts are browned. Allow the brittle to cool before breaking them apart.
Yields 1 lbs of brittle