Gingerbread granola brittle
Gingerbread granola brittle is :
dairy free , lacto ovo vegetarian , veganBy A Dash of Compassion
brown rice syrup
Line a baking sheet with parchment paper and set aside.In a large saucepan (preferably a heavy-bottomed pan) set over medium-low heat, stir together the coconut sugar, brown rice syrup and water. Cook, stirring occasionally, until sugar is melted.Increase heat to medium and bring to a boil.Continue boiling, without stirring, until a candy thermometer reaches about 300F (hard crack stage), occasionally brushing the side of the pan with a silicone pastry brush dipped in cold water. It should take about 10 minutes to reach a deep amber colour but keep an eye on it as it cooks. If you do notcook it long enough, it will not reach the brittlestage; if you cook it for too long, it may burn.If youre uncertain, do a quick test: use a small spoon to scoop out some of the mixture from the pan and drop the mixture into a cup of ice water. It should form hard brittle threads that break when bent. If they are still soft and bendable, continue cooking.Once it reaches temperature, remove pan from heat and immediately stir in baking soda and salt.Stir until foamy.Immediately pour the mixture into a thin layer on the prepared baking sheet. Sprinkle evenly with the granola. Allow to cool completely before breaking into pieces.
Wine Pairing :
- cream sherry
- moscato dasti
Brittle works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.