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 ...
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