Photograph by Joseph Shin
Nut Butter Cups
Chocolatier Diana Malouf’s Middle Eastern heritage helped inspire her dark chocolate nut-butter cups. The creamy pistachio butter-date and the sesame butter-fig fillings draw on the region’s signature candy flavors—and put Reese’s to shame. » Available at Farmshop, Brentwood Country Mart, 225 26th St., Ste. 25, Santa Monica, 310-566-2400 or farmshopla.com.
La Zamorana Candy Co.
Three generations of Mendez family members have been making jamoncillo (milk fudge) in copper cauldrons at their East L.A. factory. The 55-year-old secret? A handmade slicer with guitar strings divvies up perfect rec-tangles of sweet, tawny fudge. » Available at La Zamorana Candy Co., 5110 E. Olympic Blvd., East L.A., 323-261-1817.
Nory Candy and Pastry
Armand Sahakian’s sugar-dusted San Fernando Valley workshop is a fantasyland straight out of the Chronicles of Narnia. Lightly press the ambrosial, gelatinous squares of citrusy-sweet bergamot oil, rose water, and pistachio lokum (also known as Turkish delight) between your fingers for the full C.S. Lewis effect.
It’s buttery, crunchy, and slathered in milk chocolate that’s been encrusted with almonds.
This year’s Jersey Shore costumes will eventually go out of style (one can hope), but L.A.’s consummate toffee with 1920s roots never will. » Available at Littlejohn’s Candies, Farmers Market, 6333 W. 3rd St., Beverly Grove, 323-936-5379.
Sea Salt Caramels
Little Flower Candy Co.
While apprenticing at a Parisian patisserie, Christine Moore fell in love with the richness of Brittany’s famed sea salt caramels. More than ten years have passed since the former restaurant pastry chef began wrapping her own versions of the nutty, briny morsels in waxed paper. » Available at Little Flower Candy Co., 1424 W. Colorado Blvd., Pasadena, 626-304-4800.