hen I was a kid we never left Sears without a stop at the candy counter. I had a penchant for turtle candies, but every without fail my dad would get peanut brittle. He’d buy enough to last him a while, and every now and then I’d sneak into the refrigerator and try a piece.
It was the most awful stuff in the world. It was gooey and, well, brittle. It hurt to bite into. And so, at the age of 9 or 10, I gave up on peanut brittle.
Until last weekend when I met Debbie, the brains and talent behind BrittleAndMore.com, a local company selling a cornucopia of brittle online. Debbie and her family has been making peanut, cashew, walnut, macadamia and almond brittles for years, but a few years ago Debbie started making her family’s brittle for friends as gifts.
"People really don’t cook anymore, they don’t cook for each other, and they certainly don’t give their cooking to other people," Debbie says with a smile. "I thought it would be a nice change for people to get a basket of brittle for their birthday."
Debbie knew what she was talking about, because her friends devoured her brittle and asked for more. When word about her brittle spread she started to think about selling her brittle. She found a commercial kitchen, created a web site and BrittleAndMore.com was born.
The success of BrittleAndMore.com has a lot to do with the brittle recipe. The brittles have lots of air bubbles, which makes it less brittle and much easier to eat than most. The brittle isn’t gooey, either, so it’s friendlier to people who have crowns or worry about pulling out
