Why are we “A Brittle Like No Other”?
We don’t skimp on any part of the process. Our brittle is made five pounds at a time. We carefully caramelize the sugars before adding in fresh butter (in embarrassing amounts). Our nuts are slowly roasted to bring them to what is known in the industry as the GB and D stage (golden brown and delicious!) prior to folding them into the buttery toffee base.
Let’s talk about our ingredient list! We are so very particular about what goes into our brittle. We refuse to cut corners.
Our Nuts
We use only whole nuts. Never pieces or butts. (ha, they said butts!) We’ve experimented with using broken nuts and pieces. It’s a mash up of nuts and butter, what difference can it make? Oh, it makes a difference! The whole nut gives the brittle a softer crunch. You’re not biting through a thick toffee, you’re biting through a gorgeous nut enrobed in a light toffee coating. No broken teeth here!
Our Sugars
We only use pure cane sugar. Why? Because we find cane sugar not only delivers the sweetness we desire but it’s also not modified genetically in any way as other sugars can be. We like that!
Our corn syrup is just that, corn syrup. It’s not high fructose, just plain old corn syrup. There is a difference! High fructose corn syrup has under gone an additional process that makes it sweeter. We won’t go into all of the pros and cons here between the two. Do a quick search to find out the difference as we don’t feel we can do an adequate job here. (and yes, we could give you links to others articles on the subject but where's the fun in just clicking a link?) Why use corn syrup at all when current fashion has it that it is the big evil? Because corn syrup adds just the right amount of creamy, snappy, crunchy goodness to our brittle. We have tried every alternative on the market but nothing delivers like true corn syrup. Give corn a chance!
Vanilla
Oh, vanilla! You are our muse! And you are crazy expensive these days but we can’t walk away from you! Vanilla is the touch that brings all of the flavors together in a beautiful mouth full of indescribable deliciousness. (we can't tell you how many people have said, "You used vanilla? I don't use vanilla in my brittle." BINGO! We do, it makes a difference) Don’t ever, ever use vanillin! As a wine connoisseur, I appreciate the notes of vanilla that comes from wood that you find in a glass of well oaked wine. When adding to a confection only the orchid will yield the perfect flavor. Confused? Ask us and we’ll elaborate from where vanilla and vanillin come.
We don’t skimp on any part of the process. Our brittle is made five pounds at a time. We carefully caramelize the sugars before adding in fresh butter (in embarrassing amounts). Our nuts are slowly roasted to bring them to what is known in the industry as the GB and D stage (golden brown and delicious!) prior to folding them into the buttery toffee base.
Let’s talk about our ingredient list! We are so very particular about what goes into our brittle. We refuse to cut corners.
Our Nuts
We use only whole nuts. Never pieces or butts. (ha, they said butts!) We’ve experimented with using broken nuts and pieces. It’s a mash up of nuts and butter, what difference can it make? Oh, it makes a difference! The whole nut gives the brittle a softer crunch. You’re not biting through a thick toffee, you’re biting through a gorgeous nut enrobed in a light toffee coating. No broken teeth here!
Our Sugars
We only use pure cane sugar. Why? Because we find cane sugar not only delivers the sweetness we desire but it’s also not modified genetically in any way as other sugars can be. We like that!
Our corn syrup is just that, corn syrup. It’s not high fructose, just plain old corn syrup. There is a difference! High fructose corn syrup has under gone an additional process that makes it sweeter. We won’t go into all of the pros and cons here between the two. Do a quick search to find out the difference as we don’t feel we can do an adequate job here. (and yes, we could give you links to others articles on the subject but where's the fun in just clicking a link?) Why use corn syrup at all when current fashion has it that it is the big evil? Because corn syrup adds just the right amount of creamy, snappy, crunchy goodness to our brittle. We have tried every alternative on the market but nothing delivers like true corn syrup. Give corn a chance!
Vanilla
Oh, vanilla! You are our muse! And you are crazy expensive these days but we can’t walk away from you! Vanilla is the touch that brings all of the flavors together in a beautiful mouth full of indescribable deliciousness. (we can't tell you how many people have said, "You used vanilla? I don't use vanilla in my brittle." BINGO! We do, it makes a difference) Don’t ever, ever use vanillin! As a wine connoisseur, I appreciate the notes of vanilla that comes from wood that you find in a glass of well oaked wine. When adding to a confection only the orchid will yield the perfect flavor. Confused? Ask us and we’ll elaborate from where vanilla and vanillin come.
