In 11/2014 the decision was made to start making homemade brittle year around after trying to find some brittle outside of the holiday season for ourselves. Traveling around several states the decision was made to look into how brittle could be sold after being homemade. Initially started with making peanut and pecan brittle. Co-workers and other customers requested various types of brittle to lead to making a total of 8 different brittles; peanut, cashew, pecan, almond, coconut, sunflower, chipotle peanut, and cinnamon peanut. There's a special technique used in our making process to make the brittle lighter, thinner and less sticky compared to traditional brittle. Most people will find our brittle does not stick to their teeth.
Brittle is packed and sealed airtight after being made in a special kitchen that is separate from our home in a portable building in our backyard that we refer to as the Candy Shack. Our family comes together to package, seal, and label for the production to be done within the family after our cook, Lennie Currington is done after making batches of brittle.
