A request of a vegan and gluten free dessert that won’t melt, packs up easily, looks good, tastes great…

Also this one can be made with out nuts.  Substitute pumpkin seeds or sunflower seeds.

Chocolate Dipped Brittle

1 cup white sugar

1/2 cup light corn syrup

1/8 t. salt

¼ cup water

1 cup peanuts

2 T. dairy-free soy margarine, softened

1 t. baking soda

1 c dairy-free semi sweet chocolate


Grease a large baking sheet lightly with dairy-free soy margarine. Set aside.

In a medium saucepan over medium-high heat, combine the sugar, corn syrup, salt and water, stirring until the sugar is dissolved. Bring mixture to a boil, then turn down the heat to medium. Continue to cook, without stirring, until the mixture is deep amber in color, about 8 minutes. Stir in the peanuts. Remove from heat and immediately stir in the dairy-free soy margarine and baking soda, carefully, as the mixture will bubble and spatter. Pour the mixture onto the prepared sheet and allow to cool completely before breaking into pieces.

Melt chocolate over a double boiler and dip pieces into the chocolate.  Sprinkle with a little kosher or sea salt.