Results tagged Maldon salt from David Lebovitz

I have a soft spot, or should I say, a crunchy spot, for candied nuts. I like it when they’re baked to a crispy, golden brown, with a touch of sweetness that comes from coating the nuts with just enough sugar to make them crackle in your mouth, but not enough to overwhelm. I also like a bit of salt, spice, and even some heat…

Continue reading...