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The Brittle Invasion

NEARLY EVERY CUISINE has at least one brittle to boast about. Crunchy, sweet, and quick to throw together, the candy comes in an endless array of textures and flavors. In Mexico, bricks of unrefined sugarcane give palanquetas a deep amber color and a chewy consistency. In India, peanut-studded chikkis are made with rich, caramel-colored jaggery. And in Peru, chancaca, a cane syrup often scented with citrus and cinnamon, brings that aroma to turrón packed with nuts or quinoa.

At its simplest, a batch of brittle requires little more than melting sugar to a specified temperature and letting it set. The result is a glossy treat that shatters between your teeth before melting in your mouth. In China, cooks swirl the plain golden candy into intricate designs, like dragons and phoenixes, before setting it

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