Brittle is joining the ranks of such memory-evoking comfort foods as mac and cheese, s’mores and hamburgers as chefs craft menus that help customers find their happy place in these troubled times. These days the traditional comfort food candy is adding both crunch and playfulness to desserts. For example, Melissa Perello makes a traditional peanut brittle for her restaurant Frances in San Francisco. At Co Co. Sala in Washington, D.C., chef Santosh Tiptur uses peanut brittle to add ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.