brittles

Brittles are a family of hard confectionery known for their crisp, fracture-prone texture. The term typically refers to candies produced by caramelizing sugar with water (and often corn syrup), then incorporating nuts such as peanuts or almonds. When set, the candy breaks into sharp, glassy shards.

Production involves heating the sugar mixture to the hard crack stage, approximately 149–155°C (300–310°F). Butter or oil adds flavor and tenderness, and sometimes baking soda is added to create a lighter texture. The hot mixture is spread thinly on a surface and allowed to cool and harden.

Peanut brittle and almond brittle are the best known varieties. Other nuts or seeds, such as cashews, pistachios, or sesame seeds, can be used, and some versions are coated with chocolate or dusted with sugar for extra sweetness.

Historically associated with North American candy making, brittles emerged in the 19th century and remain a popular seasonal treat in many countries. The name reflects the characteristic breakable texture rather than any specific recipe.

Storage requires airtight containers kept in a cool, dry place to prevent moisture absorption, which can soften the candy. Properly stored brittles remain edible for several weeks. They are commonly sold in thin bars or as individual pieces in gift boxes.