It’s business when we prepare to make up our crunchy, buttery and sweet hazelnut brittle. We have used this same addictive confection in many of our sweets.
Most recently it topped our praline crunch cupcake, it was folded into our hazelnut toffee cookies and it gets sprinkled on top our ice cream on the daily basis.
What’s not to love about local butter, sugar, fleur de sel, local singing dog double fold vanilla and washington hazelnuts!
