I have not been able to have these for a very long time because I became allergic to peanuts about fifteen years ago, but I always looked for them on my way to the movies when I was little. It was one of my favorite treats—a long tube of soft plastic, filled with crunchy, sweet red balls that never lasted through the movie. I never realized or even questioned how they were made, but I definitely remember being fascinated by the idea that each peanut was encapsulated in a sugary, crunchy coating. I have not put any food coloring in these because I prefer the caramel color, and I don’t think the traditional red adds anything to the recipe. I am certain you will end up making these again and again.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.