The cricket brittle, like a few of the upcoming treats, was made by Cookie Martinez, a Toronto-based cook. When I make brittle, I use nearly equal parts butter and sugar, but Cookie's "crittle" was made of exclusively sugarcane. That lent it a very pleasant toasted flavor, almost like mildly burnt marshmallows, but the texture ended up a bit stickier and gooier than I like my brittle. It wasn't, well, brittle enough in texture. But it was topped with crickets and chopped almonds and tasted pretty great, and I find it hard to get too upset about roasted sugar.