Peanut Brittle

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When it comes to peanut brittle, achieving the right balance of sweet-yet-salty, crunchy-yet-soft is testament to the power of the Scientific Method, or at least some serious recipe testing. The smooth, buttery pieces at See’s Candies are studded with peanuts sourced only from the southwestern United States and just enough salt to avoid a classic sugar rush. “The peanut brittle is one of our key recipes,” brand manager Natalie Brown explains. “We don’t skimp.” Whole peanuts, real sugar, fresh butter, and a few secret ingredients are combined in a machine nicknamed “The Porcupine” that cooks (while constantly stirring) the brittle. The Porcupine has robotic arms that slice and flip the brittle as it cools. This modernized production process, adopted in the late 1990s, hasn’t interfered with the company’s classic vibe. Identical to Charles See’s 1921 flagship store in Los Angeles, the Kenwood Towne Centre store—which opened in March—features immaculate black-and-white tiles and plenty of free samples. Chocoholics beware: See’s chocolate is aged between 30 and 90 days, but with peanut brittle this good, you may consider switching allegiances.

See’s Candies, 7875 Montgomery Rd., Kenwood, (513) 793- 5678, sees.com

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