www.dilloncandy.com

September 24, 2003

Contact: Michele Tull

Sales and Marketing Director

FOR IMMEDIATE RELEASE

Boston, GA – Dillon Candy Company’s gable top box of Peanut Brittle was judged "Best Candy" at the 2003 Best of Atlanta Awards on September 13, 2003.

Distinguished judges—five of Atlanta's top culinary experts and aficionados, including Christian Czerwonka, executive chef, Emeril’s Atlanta; Rich Ziegler, general manager, Emeril’s Atlanta; Todd Mussman, executive chef, Sala Sabor de Mexico; Reagan Walker, features/food reporter, Atlanta Journal/Constitution; and famed restaurateur, Gerry Klaskala, executive chef and managing partner, ARIA—sampled and previewed more than 110 gourmet products and accessories, selecting those which best pleased the palate and the eye with distinctive tastes and creative packaging.

The 5 oz. gable top box presentation was introduced in July 2003. A high barrier, metalized bag assures Dillon’s uniquely thin brittle will remain fresh and crisp for over 6 months. The nostalgic designed boxes make a dramatic display on shelf or counter, and provide a striking focal point in any gift basket.

Dillon’s Peanut Brittle and Pecan Brittle are made with pure dairy butter and other all-natural ingredients. Batches are cooked in open copper kettles and hand stretched, just the way they have been for over 85 years.

Dillon Candy Company is located in Boston, Georgia and produces a variety of specialty nut candies including Pecan Rolls, Pecan Divinity and Pecan Pralines.

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