Good Food
Homemade Halloween: peanuts, caramel, and chocolate
Home cooks perfected sourdough this spring. With trick or treating off the calendar this Halloween, it’s time to start making candy at home. Using sweet condensed milk, emulate the PayDay candy bar.
By Evan Kleiman • • 1 min readHome cooks perfected sourdough this spring. With trick or treating off the calendar this Halloween, it’s time to start making candy at home. Using sweet condensed milk, emulate the PayDay candy bar. A more difficult project is an at-home honeycomb for a flaky and salty version of Butterfinger. Along with steps for prep, tempering chocolate, and cleanup, Los Angeles Times cooking columnist Ben Mims shares the make-at-home recipes.
The full episode
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Halloween candy, comfort food, spirit-free drinks, vegetarian meals- 0:00Homemade Halloween: peanuts, caramel, and chocolateYou’re reading this
- 11:55Casting ballots for comfort food
- 20:21Reaching for alcohol-free beverages
- 30:26Soy eggs, avocado kachumbar and chile tofu: new vegetarian dishes
- 39:09Making magic from beans at the farmer’s market
- 47:25In the Weeds: What we’re willing to give up for family
The full episode
1 of 6Halloween candy, comfort food, spirit-free drinks, vegetarian meals- 0:00Homemade Halloween: peanuts, caramel, and chocolateYou’re reading this
- 11:55Casting ballots for comfort food
- 20:21Reaching for alcohol-free beverages
- 30:26Soy eggs, avocado kachumbar and chile tofu: new vegetarian dishes
- 39:09Making magic from beans at the farmer’s market
- 47:25In the Weeds: What we’re willing to give up for family