Chestnut Cream Brittle {gluten free+ vegan}

This dessert is more like a science experiment.  I saw Nigella Lawson make this on her show once and thought, how fun is that?  I cannot find her recipe because I don’t remember what she called it, but this is essentially what she did.  I found this recipe on Martha Stewart.com via Pinterest.  The original recipe on the site is called Honeycomb Brittle, but I substituted chestnut creme for fun, and because I am looking for ways to use chestnut creme…because it’s yummy.  It Makes 1 sheet (about 9 by 11 inches).
  • Pyrex dish
  • 1 1/12 cups sugar
  • 1/4 cup chestnut creme (or honey)
  • 1/4 cup water
  • 1 tablespoon baking soda
  1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. QUICKLY & Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

Cook’s Notes

If you don’t pour it out of the pot immediately after you stir in the baking soda, then the sugar starts to cool, dry and clump and you don’t get the nice flat treats.  Brittle can be stored in an airtight container at room temperature for up to 1 week.

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