John Spalding’s search for quality, nutty brittle turned up short in 1987 when all he found on the market was cheap, sugar filled brittle void of quality ingredients. So, John tood things into his own hands, dusted off his Great-Grandmother’s old fashioned peanut brittle recipe and went to work in the kitchen tweaking the recipe until he perfected his recipie.
While most brittles has 20-35 grams of sugar per serving, Brittle Brother’s brittles have less than 12 grams per serving. Less sugar, more nuts.
In 2006, John created Brittle Brother’s in Nashville, Tennessee as a quality, gluten-free, gourmet brittle made with peanuts, pecans, cashews, or bacon.