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Epicurious

Almond Ding

It was the name of this candy that first won me over, but it’s the taste of this easy-to-make treat that continues to make me smile. Both novice and intrepid candy makers will be happy because this simple confection doesn’t require a candy thermometer or any fancy equipment and it can be made in minutes. Serve pieces of almond ding as part of a cookie or candy plate, chop it into bits and fold them into just-churned ice cream, or offer some alongside a favorite sorbet. (It goes particularly well with Simple Cherry Sorbet, page 165.) Be sure to use flaky sea salt which will provide dramatic bits of salty sparks when you crunch into the buttery caramelized almonds. This recipe is from Cindy Pawlcyn, chef-owner of Mustard’s Grill in the Napa Valley.

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