DON’T LEAVE THIS GREEK ISLAND WITHOUT TRYING THE WORLD’S BEST CANDIED ALMONDS

On the isle of Kefalonia, mandoles aren’t just a local speciality—they’re something to obsess about

“You don't know what the almond wants unless the almond says," Evelina Kappatos tells me as we peer into the vast copper basin that has long churned out the iconic bite of Kefalonia: mandoles.

Take an almond, roast it perfectly, and then slowly enrobe it in layers of stunning, crimson hard-crack caramel. The result is the rough-and-ready cousin of the more refined Jordan almond, something you’d imagine the Olympian gods feasted on if they traded ambrosia for divine Cracker Jack.

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