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Hey sweet-toothed friends!

Let’s talk about a classic that too often gets relegated to the back of the holiday candy tin: nut brittle. When done right, this isn't just a crunchy treat; it’s a transcendental experience. But what separates the good brittle from the great?

First and foremost, it comes down to the crunch factor. A perfect brittle should shatter cleanly with a satisfying snap—not stick stubbornly to your teeth like toffee. This is achieved by hitting the precise "hard-crack" stage when heating the sugar. If it’s chewy or gummy, send it back! Great brittle like we make at the Broad Street Brittle Company is light, airy, and delicately fragile.

Next, the ratio is everything. A legendary brittle isn’t just a block of crystallized sugar with a few timid nuts scattered throughout. It should be absolutely packed with nuts like the brittle we make at the Broad Street Brittle Company. Every single bite needs a substantial, deeply toasted nut that offers a beautiful, savory contrast to the sweet, caramelized candy matrix.

Speaking of contrast, let's talk salt. A whisper of sea salt is the secret weapon. It doesn’t just enhance the flavor; it cuts through the intense sweetness, making the brittle addictive and sophisticated. That perfect balance of sweet, salty, and nutty is the hallmark of our truly stellar brittle.

Finally, there’s the texture of the sugar itself. The best brittles often have a slightly bubbly, almost honeycomb-like texture. A little baking soda added at the very end creates tiny air pockets that give the brittle its signature lightness and ensures it dissolves quickly and elegantly on your tongue.

So, the next time you encounter a piece of nut brittle, ask yourself: Does it snap? Is it loaded with toasted nuts? Does it have that sweet-and-salty zing? If the Answer is no, then it's not from Broad Street Brittle! So forget the rest and get the best!