These are dangerously good. I love the juxtapositioning of salty and sweet, and it's hard to stop nibbling. It's a very good thing that I only made half a batch or else I'd be in real trouble. Shutterbean adapted the recipe from Martha Stewart by adding almonds, and I really liked the extra taste and texture. She also had the idea of adding cayenne, which I definitely would have done if I didn't have to share these with the kids!
I was just thinking about a sweet/salty snack. I'm going to go check it out, wonder if it involves cooking . . . . . .
ReplyDeleteGerry, yes, I'm afraid it does involve heating something in a pot. But I really only call it "cooking" (which I mostly consider a chore) if it's for an entree, LOL!
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