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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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