Nut

I created this candy after a trip to Paris, where I searched for the best candies and confections in town and tasted something similar at a top chocolate shop.

If you like almonds, you will love these candies. Molded cups of chocolate surround a filling of rich almond truffle cream. Whole almonds adorn the top of these two-bite pieces of ecstasy.

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

Nougatine squares surround a creamy chocolate ganache center in this candy. I love the contrast of textures that is so satisfying.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.

Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.

Only two ingredients star in this simple candy, chocolate and hazelnuts, so use the best quality you can afford.

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

This is the ideal candy for peanut lovers!

These scrumptious candies bring together three eminently compatible flavors: orange, hazelnut, and chocolate. For the best flavor, be sure to use homemade candied orange peel. These clusters are easy to make and always receive rave reviews.

Truffle cream is piped into foil, fluted-edge candy cups and chilled to form these delectable bite-size candies. Before they are eaten, the foil cups are peeled away, leaving a fluted design in the chocolate.

The rich flavor of macadamia nuts balances very well with the delicate sweetness of white chocolate. A slightly crunchy texture adds to the delight of each bite of these truffles.

Gianduja is a blend of chocolate and hazelnuts. By itself it is delicious; as a truffle center it’s heavenly.

These truffles are shaped into disks instead of balls, then dressed up with flakes of edible gold leaf for decoration. If the marvelous flavor doesn’t impress your family and friends, the look of these truffles will.

If you like almonds, these truffles are for you. California Truffles offer a bounty of almonds combined with dried apricots.

The finely ground hazelnuts in these truffles add extra depth to the flavor and a delightful crunch to the texture. Absolutely no one eats just one of these truffles.

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

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