Inspired by the rich array of cardamom-flavored desserts we’ve had in Turkey and the Middle East, we paired aromatic cardamom with sweet almonds in a crunchy caramel brittle. Subtle cinnamon, cocoa and vanilla notes round out the combo for a brittle that’s as good on its own as chopped fine and sprinkled over ice cream and cakes.

Milk Street’s “Old-Fashioned” Caramel Sauce captures the flavors of Christopher Kimball’s favorite cocktail in a creamy caramel sauce spiked with Knob Creek bourbon. A few dashes of orange bitters provides a bright counterpoint to the bold, bittersweet sauce. Drizzle over ice cream, pound cake or pancakes, scoop up with apple slices or eat straight off the spoon. We love to blend it into decidedly “adult” milkshakes, or stir a spoonful into hot chocolate, drip coffee or espresso drinks.

Inspired by the richly spiced hot chocolate we had at the markets in Oaxaca, we paired bittersweet dark chocolate, espresso, warm spices and smoky chili with an earthy toasted pumpkin seed brittle. It’s a bold and addictive blend of sweet, smoky, spicy and crunchy that’s terrific on its own, or chopped fine to sprinkle over ice cream, brownies, chocolate cakes or custards.