Zingerman's Community of Businesses is a collection of Zingerman's businesses, each with its own food specialty, all located in the Ann Arbor area, each working to help make the shopping and eating in every aspect of Zingerman's more flavorful and more enjoyable than ever. more »
Last year, O: The Oprah Magazine raved about our peanut brittle,
“This light, airy, crunchy confection, handmade in small batches, features all the deep butterscotch flavor of traditional brittle but none of the teeth-cracking stickiness.”
So, Charlie Frank at Zingerman’s Candy Manufactory just had to go one step beyond and smother it all in dark chocolate. It just made us all ask “Why didn’t someone think of this sooner?” Chocolate and nuts, smooth and crispy, sweet and salty. All are proven yins and yangs in the dessert world, yet to our knowledge no one has put them together in a single snack. Until now.
We start with Jumbo Runner peanuts toasted right in the sugar with butter, sea salt, and real vanilla. The sugar’s cooked long enough to have complex caramel flavors and to shatter and crunch when you munch it. It’s hand-pulled for maximum brittleness and crispiness. Then the peanut brittle is coated in our own blend of fabulous, luscious 62% dark chocolate.
This special offer ends soon! Pick up a bag at any Zingerman’s location. Come to think of it, grab a couple. You’re not going to want to stop after one!
Our latest concoction from the candy kitchen foregrounds the full-flavor of fresh-roasted Jumbo Runner peanuts. “I use cane sugar like everyone else, but we cook to shades of deep gold to bring out all the flavor, and the peanuts are in there long enough to roast perfectly,” notes candyman Charlie Frank.
Once the brittle is cooked, Charlie lays it out on a sheet and waits until it hits exactly the right temperature before pulling it apart. “You want to see bubbles in the mix and when they get to just the right size, you start pulling. Pull too soon and you just get a gooey mess and tiny pieces. Pull too late and you don’t get it to the right thickness. When you pull at just the right time you get the sugar to be that silky, shiny consistency and pieces that shatter when you crunch them.”
The Zingerman’s Candy Manufactory has done it again!
Just in time for the Pumpkin Season, the Milk Chocolate Karamel Krunch is a delicious temptation made with muscovado brown sugar caramel and crisped rice, then sliced into bite-sized cubes and covered in a thick envelope of creamy real milk chocolate! So good you can’t stop with just one!
But they’re just here through Halloween, then they fly away for another year.
Stock up on treats for for your little holiday ghosts and goblins today!
Zingerman’s Candy Manufactory partner Charlie “the Candyman” Frank isn’t reinventing the wheel, he’s just making it more delicious! The latest creation from his candy kitchen is a flavor-charged upgrade of classic peanut brittle. Jumbo Runner peanuts jut like boulders from a shiny, golden candy sea. The texture looks silky but shatters in crisp shards with each bite. To achieve this consistency Charlie makes small batches by hand with a watchful eye. This is stovetop brittle, not factory gristle, with butterscotch-brown flavor, sharp, crackly texture, and a finishing savor of roasted peanuts. And now Charlie has taken it one step further and enrobed his brittle in the same delicious dark chocolate that coats his Zzang! Candy Bars!
Kate Bernot, of Serious Eats describes our peanut brittle this way:
“A peanut brittle so simple, yet so compulsively munchable, that it could reverse the decades-long trend of brittle under-appreciation.”