Dairy Free

This attractive and scrumptious candy uses colored and flavored pieces of marzipan that are rolled together and then cut to form concentric multicolored circles.

Colored and flavored layers of marzipan are stacked one on top of another and cut into squares to create this yummy candy.

This version of marzipan is made by adding ground almonds to a cooked sugar syrup.

Made from almond paste but having a firmer and smoother texture, marzipan is easier to handle. It is used for decorating and as an ingredient in candies.

A mixture of almonds and confectioners’ sugar ground together very finely, almond paste has a sweet flavor and is used as an ingredient in many candies.

This version of the all-time American favorite is crisp, chewy, and very peanutty. After trying it, you will probably never eat store-bought peanut brittle again.

Praline is a mixture of nuts and caramelized sugar cooked together, cooled, and finely ground. It is used as an ingredient in many candies and confections. Hazelnuts or almonds are usually used to make praline.

This nut paste infuses candies with a rich hazelnut flavor and crunchy texture.

Espresso adds extra depth to the rich flavor of these candies.

These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.

Making caramel is actually quite simple. To make this sweet elixir at home, you can use one of two methods: dry or wet. The dry method includes placing the sugar directly in the pan and heating it until the sugar turns into a liquid and darkens. This method requires constant stirring, or the sugar can go from just melted to burned in an instant. The wet method is safer for those new to caramel-making. Sugar is combined with a liquid (usually water) and heated until the sugar dissolves. The risk of this method is recrystallization, which occurs when undissolved crystals of sugar are reintroduced to the sugar syrup (usually in the form of stray sugar crystals that have adhered to the side of the pan or a stirring utensil). To avoid this, it is important not to stir the mixture once it is fully dissolved but rather to swirl it in the pan and brush down the sides of the pan with a wet pastry brush. The caramel sauce may be kept, refrigerated in an airtight container, up to 1 week. Let the sauce return to room temperature before using; it may be gently warmed over very low heat in a small saucepan.

These tangy glazed nuts go perfectly with a glass of sherry.

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.