Better Brittle

In this year’s SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.

By The Editors

Published on December 24, 2011

We're nuts for Better Brittle, dense, chewy rectangles of finely ground roasted peanuts encased in salted, caramelized cane sugar. Christiana Semabia of Syracuse, New York, makes the brittle using a recipe for nkate, a traditional peanut confection that she learned to prepare as a visiting student to Ghana in the1990s. With its granular texture and rich peanut flavor, it's everything we love about peanut brittle, and then some.

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