FAQ's

Despite the name, we're often asked "is your brittle actually soft?". YES. It's light and flaky, and melts in your mouth. It is 100% guaranteed not to break your teeth!! And as you eat a bag of it, the crumbs will make the most amazing topping over ice cream, yogurt, pancakes, and more! It's so yummy that we even crush the brittle candy and sell it as dessert topping shakers in both peanut and chocolate hazelnut varieties.

We've noticed some confectioners (who have been around the industry for many years) make indirect claims to have been the ones to first make soft peanut brittle. Certainly, we're newer to the industry so we don't claim to have come up with it (even though we believe with our process that ours is superior in both taste and texture). We've had customers tell us stories about their "grandmother in Thailand" making soft peanut brittle, and several people have told us about their grandparents in the deep south making soft brittle. So the answer is that no one really knows where it originated. We just believe ours is the best. And we think you'll agree!

But to the question of who invented chocolate hazelnut soft brittle, apple brandy toffee, caramel macchiato bark, cinnamon whisky toffee, and triple chocolate hazelnut espresso bark? WE DID. Many long hours and painstaking trial-and-error with ingredients and cooking chemical reactions and processes...but these fantastic delicacies are Robinson Soft Brittle original recipes!

Store our soft brittle in a closed bag (sealed as tightly as possible) in a dry place. For extended storage use a sealed/zip-loc bag for best freshness. Avoid high-humidity storage conditions (no refrigeration or sitting out in front of a room AC) as flaky sugar candy will become more dense (and becomes chewy) as it absorbs moisture from the air.