The Brittle Invasion

NEARLY EVERY CUISINE has at least one brittle to boast about. Crunchy, sweet, and quick to throw together, the candy comes in an endless array of textures and flavors. In Mexico, bricks of unrefined sugarcane give palanquetas a deep amber color and a chewy consistency. In India, peanut-studded chikkis are made with rich, caramel-colored jaggery. And in Peru, chancaca, a cane syrup often scented with citrus and cinnamon, brings that aroma to turrón packed with nuts or quinoa.

At its simplest, a batch of brittle requires little more than melting sugar to a specified temperature and letting it set. The result is a glossy treat that shatters between your teeth before melting in your mouth. In China, cooks swirl the plain golden candy into intricate designs, like dragons and phoenixes, before setting it

You're reading a preview, sign up to read more.

More from Saveur

Saveur3 min readFood & Wine
Tending the Bines
IT CAN BE EASY TO GET LOST IN the labyrinthine trails of Nopalito Farm and Hopyard in northeast San Diego County. Hop farms are strangely evocative of oceanic kelp forests: fields filled with gently waving, upward-reaching verdant plants that can tow
Saveur6 min read
The Island Of Forgotten Orchards
IF YOU’RE DRIVING THE WINDING ROADS OF ORCAS ISLAND in late summer, you can smell the ripening fruit all around. On one such morning last year, I stopped the car at my destination and met Audra Lawlor, owner of Girl Meets Dirt, who was surveying one
Saveur2 min readFood & Wine
Fry Time
AT ITS VERY BEST, VEGETABLE tempura is piping hot and airy crisp, without a hint of heaviness or oiliness. And at its worst, it is a questionable soggy fry-up strewn atop a bowl of rice. While there are plenty of examples of the latter to be found in