Peanut brittle might be my favorite non-chocolate candy, and I make pretty decent peanut brittle from my grandmother’s recipe. I don’t think I’ve mastered the recipe quite as well as my mom has, but I have a long list of things I wish I could do as well as my mom. Good peanut brittle should not require a jackhammer to break and it should not be sticky, but should have a delicate crunch. I don’t buy peanut brittle very often, because it is frequently too hard or too sticky. Nevertheless, I went out on a limb and bought a small package of Dillon’s All-Natural Peanut Brittle at Central Market. The cheerful packaging caught my eye, as did its claim of “thin and all natural”. When I removed the candy from the package, it was very thin and delicate, with a beautiful light golden color. So far, so good. The tasting went even better. The general consensus of all who tasted it was “wow”! Without a doubt, Dillon’s peanut brittle is the best I have ever eaten. (Sorry, Mom!) Not only did it have a fantastic crunchy texture, the buttery flavor and plentiful peanuts made it positively perfect.
Dillon Candy Company’s history began in 1918 with George Dillon making candy in the back room of a grocery store in Brunswick, Georgia. After retiring, George established his own business in a converted horse barn behind the family home. Demand for his candy soon brought other family members into the business to help with production and delivery to area merchants. George’s widow and daughter incorporated the business after his death in 1983 and began a controlled expansion program. Today, the candy is manufacturing in a 20,000 square foot facility, but the delicious peanut brittle is still hand-stirred in copper kettles in small batches, then hand-stretched.
Dillon Candy Company also offers pecan brittle, candy coated nuts, pralines, divinity, nut rolls and marshmallow pecan puffs on their website. A box of five 8-ounce trays of peanut brittle is just under $21, a great option for stocking stuffers!