6. SAVANNAH, GEORGIA
Benne seed brittle,
Baker Cheryl Day, of Savannah’s Back in the Day Bakery, grew up making peanut brittle with her mom every Christmas to give as gifts. “I started playing around with benne seeds,” says Day, referring to the heirloom sesame seeds brought over from Africa on slave ships in the 1700s. True benne seeds have a toasty flavor, even when raw, but they can be difficult to find; Day sources hers from South Carolina–based Anson Mills, which helped revive the original heirloom benne seed stock in America. Typical sesame seeds, however, will provide the same crunch.