We usually make cookies for Christmas, but this year the kids wanted to make candy. Clockwise from the top, we have: New Orleans-Style Pralines from the most recent issue of Saveur, Tiger Butter Fudge from Butter with a Side of Bread, Apple Cider Caramels from Smitten Kitchen, Honeycomb Brittle with Chocolate and Sea Salt also from Saveur, and Almost-Famous Peppermint Bark from Food Network Magazine.

Whatever holidays you are celebrating this winter season, I hope they are merry, sweet, and full of light.