what's everybody's favourite sweets?

[Gopher Gary]

I hope I find Tim Tams at Target, because if I do I'm going to ask Sugarbutt if we can serve them for dessert when we have everyone over for Christmas Eve dinner, and we can have a big ole fam damily Aussie style Tim Tam Slam. 

  Silly varmint, WTF are you on about? 

Madness loves company. 

[DirtDawg]

My wife has spent the afternoon making candied pecans with some of the older one we have from early in the fall.

She plans to give most of them to her friends. 

Still plenty for us to enjoy for days and days.
WOW! Delicious.

(I should assume that most of you can not identify with using pecans so frivolously and expect that most are tired of hearing me talk about all the things we do with pecans around here, but you must understand, my mom ships us about twenty or thirty pounds or more of freshly shelled Texas grown pecans from their trees every year, I eat on them all year long in my own self created trail mixes. We make pecan butter. We make pies, We make cookies. We make sweet breads. We use them in Asian style cooking to replace almonds     ... and on and on and on ...       We are very fortunate to have a basically free source of the best pecans on the planet, because the damn things are very expensive if you have to buy them at a store around here, even five years old in packages.)

[Fun With Matches]

Pecans and cashew nuts are about the tastiest ones. Cashew nut butter goes all fudgy and DELICIOUS when just taken out the fridge. Pecan nut butter must be heavenly. I've made nut butter before, it's very easy. You just blitz them. 

[Yuri Bezmenov]

Almond Rocha.

[Jack]

Almond Rocha.

Toffees are one of those thing that never come to mind, until they're there, and then it's complete wow.

[Fun With Matches]

I thought you meant these for a moment, as in Ferrero Rocher. They're crispy and have a melty white chocolate centre with an almond in the middle. They are so good.

[Yuri Bezmenov]

I thought you meant these for a moment, as in Ferrero Rocher. They're crispy and have a melty white chocolate centre with an almond in the middle. They are so good.

Similar but not the same.

[Fun With Matches]

^ It's like a less viscous white chocolate spread in the middle, surrounded by a crispy wafer, then dipped in white chocolate and coated with coconut flakes.

["couldbecousin"]

  I used to love toffee bars such as Heath and Skor.  Can't eat them anymore because of my teeth. 

[Fun With Matches]

I've done it with a Penguin, the English equivalent. It's just like dipping a biscuit really. It's better if the tea is hot, because sucking it up through the biscuit cools the tea right down.

I tried Tim Tams and IMO, Penguin biscuits are WAY tastier.

[Gopher Gary]

I finally got the chance to do a TimTam slam and was horribly disappointed. It never occurred to me that the result of a TimTam slam is a giant mouthfull of sweet goo. I had stomach problems when I was a kid, back in the days when people didn't really know much about things like lactose and grain intolerances. Around the age off five I had to eat baby food for about a year, and ever since then sweet goo makes me gag.  TimTams are pretty good on their own as a crispy cookie though, but I'm not much of a sweets person in general so I doubt I'll ever buy them again. 

[Genesis]

I used to get snacks and goodies from a monthly box called Tokyo Crate... and the favorites I had sweet-wise was the different flavored Kit-Kats that were packaged into the box.

[renaeden]

I heard that Starburst has discontinued their line of sweets. Someone on Facebook said they couldn't find them anywhere.

[DirtDawg]

I heard that Starburst has discontinued their line of sweets. Someone on Facebook said they couldn't find them anywhere.

Sorry, but you may be right.

https://www.confectionerynews.com/Article/2022/08/12/starburst-lollies-gone-for-good-in-australia

[DirtDawg]

I make brittle sometimes and usually put pecans in it, instead of peanuts.
Super easy to make, just heat up some sugar with a little salt. Then add a bit of vanilla if you want. It has to get really scary hot and turn a little brown, then just pour it over your nuts on a flat sheet, carefully, and let it cool.

For something commercially available, I'll go with any dark chocolate.
Sometimes I buy a bag of dark, semi sweet chocolate chips intended for making cookies and just munch on them straight out of the bag.
My favorites are made by Ghirardelli.

I also melt down almond bark and make little balls, then roll them in crushed pecan powder. Pain in the ass, because I like more pecan flavor than almond bark. I have to make them small to get the balance just right.

My wife is the real confectioner, though. She makes fudge, divinity, truffles and something super rich and sweet,  "loaded with toothaches"  that she calls "chewy gooeys."