What makes California almonds the best choice for almond brittle?

California produces over 80% of the world's almond supply. Central Valley almonds have thin shells, relatively high oil content, and a flavor with genuine sweetness and depth that develops fully only with the right agricultural conditions. We source from California growers we know personally and roast in-house to our deeper-than-commercial specification.

Do you use corn syrup in your artisan brittle?

No. We use pure cane sugar cooked in small batches in copper-bottom pots as our sugar base, combined with California cultured butter. We do not use corn syrup as the primary sweetener. The caramelization achieved with pure cane sugar produces a more complex, genuinely amber-colored brittle with real butterscotch depth.

What is the best way to store artisan brittle after delivery?

Store brittle in an airtight container at room temperature, away from humidity. Our signature tin packaging protects against humidity during transit and doubles as proper storage after delivery. Brittle can be kept for 2-3 weeks in proper storage conditions. Do not refrigerate - temperature fluctuation causes condensation that softens the brittle.