SUBSCRIBE for more holiday entertaining ideas and recipes!
Hey guys I’m excited to relaunch my Holiday Helper Series! This is the 3rd of 4 episodes I’ll be doing for the holidays, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 DIY Food Gifts that are as easy as they are elegant! #holidayhelpers #bissell #AD

Special thanks to BISSELL® for sponsoring this series and collaborating with me on this video series.

To purchase the BISSELL® AirRam® Click Here:

3 Puff Pastry Appetizer Ideas!
5 Things You Should Do Before Tday!
How To Set Up a Buffet
How To Stock a Home Bar
3 Non-Alcoholic Drinks for the Holidays
Last-Minute Appetizers
Cute Hostess Gifts from the Grocery Store!
1 Set of Fruit 3 Center Piece Ideas
How-To Create a Charcuterie Board

Makes 2 ½ pounds (enough for 2-3 gifts)

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.

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!

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

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.

Makes 30 cookies (4-5 gifts)

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)

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!


View Comments (27)


Leave a Reply

Your email address will not be published.


More in Dessert

Lemon Poppy Seed Cookies | Ep. 1322

thecookerybookNovember 25, 2023

Raspberry Thumbprint Cookie + Cookie Exchange Ideas!

thecookerybookNovember 24, 2023

Citrus Pavlova | Ep. 1326

thecookerybookNovember 21, 2023

Croissant Bread Pudding with Raisins and Caramel Sauce

thecookerybookNovember 19, 2023

French Silk Pie Recipe | Ep. 1332

thecookerybookNovember 17, 2023

The Kitchen Sink Cookie (The MOST Addictive Cookie Recipe!)

thecookerybookNovember 14, 2023

Raspberry Cheesecake Danishes | Ep. 1336

thecookerybookNovember 13, 2023

How to Make Cookie Dough Dip

thecookerybookNovember 9, 2023

Peach Tarte Tatin Recipe

thecookerybookNovember 9, 2023