Alana

The holidays are over, but my nostalgia isn’t. Not when there’s pecan brittle in my pantry.

If you’ve been here before and chanced upon my peanut brittle recipes, I have two. The first one is my mom’s recipe that I revamped into a no-mess version using the microwave. The only problem I have with it is that it uses corn syrup.

A few months later, I posted the stovetop version minus the corn syrup as many regulars of this blog would’ve already expected.

Peanut brittle was a staple at home on Christmas when I was a kid. Now that I have my own kids, we never miss out on making this treat year after year.

We have been making a huge batch to give away to family and friends on Christmas morning ever since I can remember. When my grandma got too old to cook, we started taking over the tradition. But since I was feeling a little extra last Christmas, I used pecans instead.

You get the same sweet and buttery treat, but with a whole new flavor. It’s an upgraded version of the peanut brittle, as I’d like to put it.

As expected, I didn’t use corn syrup in this recipe. If you’re a frequent user of corn syrup, you might want to read more about why it’s something you should avoid.

Over the holidays, I may have had too much butter. With all the treats from Halloween to Thanksgiving to Christmas, New Year and all the birthday celebrations in between. I can’t count the times I’ve had butter in delicious confections.

Yet the box of Rice Krispies is waving at me from the kitchen counter and I can’t help but think of making rice krispie treats!

My old recipe is one that uses marshmallow fluff instead of melting marshmallows because I wanted a foolproof recipe that anyone can easily make.

But I want to do something different now – melt my own mallows and make it without butter.

So in this post, I’m going to show you how to make rice krispie treats without butter. Let’s have a healthier take on the delicious treat using only three simple ingredients.