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Allen Pierleoni / apierleoni@sacbee.com

Bridgee’s Brittle goes beyond peanuts and into the realm of almonds, pecans, cashews and more.

Nut brittles are a sweet mail-order discovery

Published: Thursday, May. 22, 2014 - 9:48 am

We were strolling around ritzy Lake Arrowhead Village in San Bernardino County last week, surrounded by forests and mountains, when we spotted a display of homemade nut brittles set up on a little table. Turned out that elementary-school teacher Bridget Colburn sells her handmade brittles at farmers and artisan markets (as was the case at the Village) and in a few bakeries.

“I got the brittle recipe out of my mother’s cookbook when I was 9 years old,” Colburn said. About 20 years ago, she started making nut brittles as Christmas gifts for friends and family. “Soon, people started asking if they could buy them from me,” she said. “The business took on a life of its own about two years ago.”

Bridgee’s Brittle offers peanut, cashew, almond, pecan, coconut and jalapeno brittles, and more. Our favorite was almond brittle with orange zest. As for the brittle candy itself, there’s a whole lot of butter, cane sugar and vanilla in there, and our tasters loved it. There’s even a sugar-free version.

The nut brittles range from $6 to $21 (for a pound), with gift packs at $30 (handling and shipping included). Check out www.bridgeesbrittle.com. To find out what new flavors aren’t yet listed on the site, click on the “Contact” button.


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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