Every year we try to make a gift for Christmas. Most years we do a clay project, like ornaments since my father's a potter and it's so much fun to play in clay. We also love making food gifts like rubs, cookies, or herbed salts. This year, I thought we would go the sweet route with a salted pistachio brittle. The recipe comes from Bon Appetit. I revamped the recipe to make it vegan, swapping out the unsalted butter for coconut oil. I also swapped out raw pistachios for salted, roasted ones. I found they retained more crunch than their raw counterpart. Obviously, this is one of those recipes that once you start, you don't walk away from it. The brittle can go from perfect to burnt very quickly.

To finish the gifts I wrapped the brittle in pretty cellophane bags, then tucked them in craft paper bags tied off with a Christmas ornament. I think all the folks on our list will be thrilled with the sentiment AND the delicious treat inside!

Pistachio Brittle

Adapted from: Bon Appetit

Ingredients