Homemade holiday gift idea: Beer brittle

Now you can drink your beer and eat it too. Flavor crunchy brittle with a good dark beer, such as a stout or an amber ale, for rich caramel notes. It’s a fun gift, and it comes together in less than 30 minutes.

RECIPES: 25 homemade holiday gift ideas!

Dark, rich and oh-so-fun beer brittle is just one way to get crafty this holiday season with homemade gifts from the kitchen. We’ve compiled 25 great ideas, ranging from quick and simple gifts (perfect if you’re working with kids) to more intricate projects that call for a little extra time and patience.

Some gifts will last for weeks, perhaps more. Others are best eaten within a day or two.

Not only are homemade gifts a great way to save money during the holiday season, they’re a thoughtful and creative way to show how much you care.

For additional homemade holiday ideas, check out our updated “Los Angeles Times Holiday Cookies” e-book. The cookbook now includes 65 recipes from a wide range of sources including world-famous pastry chefs, favorite bakeries and home cooks. And check out the favorite holiday recipes we’ve collected in our “Los Angeles Times Holiday Handbook.” The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year’s.

Each book is $4.99. They are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Beer brittle

Total time: 25 minutes

Servings: 4 to 6

Note: Adapted from Bistro LQ.

1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale

1 cup sugar

1 tablespoon light corn syrup

Pinch of salt

1/2 teaspoon vanilla

1 cup toasted nuts, such as slivered almonds or pistachios

1. Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray.

2. In a large, heavy-bottom saucepan, combine the beer, sugar and corn syrup. Bring the mixture to a boil over high heat, then reduce the heat to maintain a good simmer (watch that the mixture does not boil over, stirring occasionally if needed). Cook until a candy thermometer inserted reads 310 degrees, then remove from heat.

3. Immediately stir in the salt, vanilla and nuts. Be careful, as the mixture will steam. Quickly pour the brittle over the prepared pan, spreading it thin. Cool the brittle completely, then break into pieces.

Each of 6 servings: 255 calories; 4 grams protein; 42 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 35 grams sugar; 27 mg. sodium.