'the liddabit sweets cookbook' on Serious Eats

Beer Pretzel Caramels

The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year. More

Snacker Bars

These bars are a serious undertaking. But lucky for them, they are seriously delicious. Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel and chocolate is as classic as it is crave-able. More

Classic European Nougat

At this time of year, store shelves are full of torrone and its varieties. I spotted coffee, cranberry and pistachio versions on my last trip - I also noted the hefty price tag. Make your own, fresh, giant batch of soft, chewy (or firm!) nougat, and flavor it however you like. More

Bake the Book: Buttermints

Memories of crumbly, powdery diner mints made me slightly skeptical of this recipe. I'm glad I ignored my instincts. For a small amount of effort and time (and a little food coloring) you'll end up with a lovely assortment of densely sweet, lightly minted treats. Clearly, The Liddabit Sweets Candy Cookbook doesn't do duds. More

Buttermints

If you've ever been to a fair-to-middling dining establishment, you recognize these mints. The resemblance doesn't extend to flavor, however; buttery, sweet and rich, they taste like little bites of frosting. More

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