A delicious two pack of Paso Almond Brittle. Almond grower and candy maker Rusty Hall's family began ranching and farming in the Paso Robles area in the 1860s. They later bought a 93-acre parcel of dry-farmed almonds that Rusty took over in 1974.

The brittle is made in small batches. The almonds are roasted as the caramel for the brittle cooks and, in a feat of proper timing, as the almonds come out of the oven, they are added to the brittle. Because there are more almonds than brittle, they keep the brittle from getting too hard. No corn syrup, no invert sugar, no baking soda, no any of those other ingredients that most people add to make their brittle softer, cheaper, easier. Perfectly crunchy, addictive almond brittle that's chock full of roasted almonds. It tastes super-fresh, isn't too sweet and doesn't stick to your teeth.