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Entries tagged with 'the liddabit sweets cookbook'

Beer Pretzel Caramels

Serious Eats Emma Kobolakis 13 comments

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

Bake the Book: Snacker Bars

Sweets Emma Kobolakis Post a comment

Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel, peanuts and chocolate is as classic as it is crave-able. More

Snacker Bars

Serious Eats Emma Kobolakis 5 comments

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

Bake the Book: Classic European Nougat

Sweets Emma Kobolakis 1 comment

If there's ever a time to make nougat, it's now. Store shelves are just bursting with the stuff; but wouldn't it be better to whip up a fresh batch? The Liddabit Sweets Candy Cookbook shares this sentiment and has a recipe for classic European nougat, more authentically known as torrone. More

Classic European Nougat

Serious Eats Emma Kobolakis 4 comments

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

Sweets Emma Kobolakis Post a comment

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

Serious Eats Emma Kobolakis 7 comments

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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