1Line a baking sheet with parchment paper and set aside.
2Place sugar, water, and corn syrup or agave nectar in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
3Immediately remove from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces and serve.
We dressed a classic margarita for the red carpet just in time for your award show viewing parties. Wether you're into the Grammys or the Oscars, this is the perfect awards season cocktail. A little gold and some bubbles are the perfect accessories this year.
For this episode of Take 5, we head to Hollywood where the food and drink scene is often mistakenly overlooked. Our host Joey takes us to five spots that are perfect for anyone in search of a good bite or drink in Tinseltown.
Take 5 is a video series that explores a city’s thriving dining scene, hosted by our very own Joey Skladany. We feature five restaurants in five different categories, hand-picked by five local celebrities and influencers.
In this episode, we head to Atlanta for restaurant picks from reality TV star Ms. Juicy, CBS Sports writer Barrett Sallee, TV and Broadway star Merle Dandridge, CNN/HLN journalist Henna Bakshi, and Joey’s first grade teacher Freda Hubbard Pittard.
Our list includes: MetroFresh, Irby’s Tavern, Yebo Ski/Beach Haus, R. Thomas’ Deluxe Grill,
and Sublime Donuts.
You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.