Natasha Wainright aka, The Brittle Queen knew from a young age that she wanted to start her own business. Since the age of twelve, she cooked tasty treats in her Grandmother Martha Lee’s kitchen, and as a daycare owner, she started making brittle with her daycare kids and realized she had a sweet talent!
With that in mind, she opened her first online candy store, Natasha’s Just Brittle, in 2009, and for the past twelve years, has been selling her delicious handmade brittle to Baltimore brittle enthusiasts. Specializing in artisan brittle, gourmet popcorn, and handcrafted chocolates — female and black-owned, Natasha’s Just Brittle takes pride in using the best ingredients to create the tastiest treats. The preservative-free brittle is slowly cooked using a unique combination of organic sugar, fresh nuts, salted butter, sea salt, and exclusive spices and extracts. All hail the queen!
Natasha’s Just Brittle
justbrittlez.com
Natasha’s Just Brittle Egg-Free Snickerdoodle Crunch Cookies
Equipment
- Gloves for hands
- 2 bowls
Ingredients
For Topping:
- 1 teaspoon cinnamon
- 1/2 cup sugar
Add ons:
- 1/2 cup Heath toffee or Natasha's Just Brittle (Snickerdoodle brittle) crushed
For Cookies:
- 1 cup butter (2 sticks)
- 2 cups sugar
- 2 Tablespoons agave
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon cream of tarter
Instructions
- Prepare topping: Mix together cinnamon and 1/2 cup sugar and set aside.
- Pre-heat oven to 350 degrees.
- Get two bowls. In one bowl, combine softened butter, 2 cups sugar, agave, and vanilla. Mix with fork until creamy.
- In second bowl, combine flour, baking soda, salt, and cream of tartar.
- Pour flour mixture into butter mixture. Combine both mixtures with gloved hand and a little water a little bit at a time until mixed.
- Add toffee bits or brittle bits into mixture.
- Roll 1 Tablespoon of dough into sugar-cinnamon mixture and place on cookie sheet or flat pan to bake.
- Bake at 350 degrees in a pre-heated oven for 10 -13 minutes.
Notes
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at randirom@comcast.net.
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.
At a time of economic uncertainty, Yossef's Laffa-Milia, a new kosher restaurant in Owings Mills is thriving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.