I love baking around the Holidays either for my family and friends or to make to give to someone special as a homemade present so I want to find you some recipes that I think you may enjoy making too, so how about these amazing edible gifts , that I just know you will love to make .. just look at how good they look I could not resist thinking about making them , how about you ?
This great recipe has been brought to you by Entertaining With Beth on YouTube, thanks for sharing this recipe with us
Here below is the recipe and the video tutorial to watch both from the YouTube channel for each gift idea
BETH’S SWEET AND SALTY NUT BRITTLE
Makes 2 ½ pounds (enough for 2-3 gifts)
INGREDIENTS:
2 1/2 cups (500g) white sugar
1/4 cup (60 ml) water
6 tbsp (90g) unsalted butter + 1tbsp (15g) for greasing
1/2 cup (120ml) light corn syrup *
1 tsp (5ml) vanilla
1 tsp (5ml) baking soda
¼ tsp (1.25ml) fleur de sel + a sprinkle for garnishing
14 ounces (396g) unsalted, peanuts
*If you cannot find corn syrup you can actually make it yourself. Here’s a link that will show you how. http://bit.ly/2g7EFln
METHOD:
Grease a rim-lined cookie sheet and heat safe spatula with butter. Set aside.
In a large saucepan, combine the sugar, water, butter, corn syrup and vanilla. Bring to a boil.
Cook over medium high heat, stirring periodically until mixtures registers at 302F degrees on a candy thermometer, it should take between 10-15 minutes.
Then turn off the heat and stir in the baking soda. Caution, mixture will bubble up a bit. This is a necessary step to allow the brittle to have the right brittle texture and break off into pieces. Add the salt.
Stir in the nuts, quickly making sure to incorporate all the nuts with the sugar mixture
Press mixture down with spatula to form a single even layer about ½” thick. Sprinkle with salt. Allow to cool completely 40 mins.
Break the brittle into shards and package up for friends!
BETH’S HOLIDAY GRANOLA RECIPE
Makes 8 cups of granola (3-4 gifts)
For Granola:
4 cups (950ml) of old fashioned oats
3 egg whites
1/2 cup (120 ml) of honey
3 tbsp (37g) brown sugar
2 tsp (10 ml) cinnamon
1 tsp (5 ml) ground cloves
1 tbsp (15 ml) Orange Zest of 1 tbsp of the fresh juice
2 cups (300g) of Raw Pecans, chopped
1 ½ cups (350ml) dried cranberries
¼ cup (60 ml) of pumpkin seeds
METHOD:
Preheat oven to 350F/(176C)
Whisk together egg whites, honey and brown sugar. Add oats and nuts. Turn out onto 2 rim-lined cookie sheets single layer and bake for 12-15 mins or until golden, tossing occasionally.
Remove from the oven and toss in the dried cherries while the granola is still warm.
Place back in the oven, flipping trays and bake for another 12 mins until granola is golden brown. Remove from the oven and allow to cool.
The granola will dry out and crisp up while it cools. Store in an air-tight container until ready to use or gift.
BETH’S PALMIER RECIPE
Makes 30 cookies (4-5 gifts)
INGREDIENTS:
1 Box Store-bought Puff Pastry, will include 2 sheets
1 1/2 cups (300g) sugar separated into ¾ cup (150g) measurements (NOTE: you will use ¾ cup (150g) per pastry sheet)
½ tsp (2.5ml) of salt, separated into ¼ tsp (1.25ml) measurements (NOTE: You will use ¼ tsp (1.25ml) for each ¾ cup (150g) of sugar)
METHOD:
Preheat Oven to 450F (232C).
Combine ¼ tsp (1.25ml) of salt with ¾ cup (150g) of sugar.
On a large cutting board sprinkle the sugar mixture on a cutting board. Place one sheet of puff pastry on top. Sprinkle the remaining sugar on top of the pastry. With a rolling pin roll the pastry making sure the sugar is adhering well into the pastry on either side.
Then to fold bring the sides of the pastry to the middle, meeting in the center. Then fold those panels again so they meet in the center once more.
Then fold one half over the over, like a book. You will now have 6 layers. Cut into 1/2” (13mm) slices. The shape will look like a little heart. You should get 15-16 slices per pastry sheet
Place cookies on a parchment lined cookie sheet at least an 1-2 inches apart as these will spread out. Bake for 10 mins one side until caramelized and then flip with a skinny metal spatula and bake for another 2-3 mins the other side.
Remove from the oven and transfer cookies to a cooling rack to cool completely. Package up in treat bags that are 4 x 2x 9.5 inches and give!
