No baking but you can try also homemade sweets. Here are some recipes:
Praline
100 ml sugar
100 ml whole or chopped (blanched) almonds
Pour the sugar in a wide, dry frying pan, forming a thin, even layer. Place the frying pan on a medium-hot stove. Without shaking the skillet or stirring the sugar, let it slowly melt.
As the sugar melts, it will also start to caramelize, turning into a golden colour. As soon as the sugar has caramelized, stir in the almonds. Take care not to burn your hands, the hot caramel burns badly.
Stir the mixture for a while, until the caramel reaches a light brown colour. Immediately pour the hot mixture on a greased baking sheet, spreading it into a thin, even layer with a spatula. Let the mixture cool down and harden.
When cool, cut the praline in pieces and eat as candy, or use to garnish various desserts.
Praline is usually coarsely or finely chopped with a knife, or powdered in a blender, and used to flavour creams, custards, ice creams, cakes, butter creams, fillings, spreads, etc.
Additional information:
The almonds may be replaced or mixed with other chopped or whole nuts, like hazelnuts or pecans.
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HONEY-GLAZED WALNUTS
100 g shelled walnut halves
2 tbsp sugar
2 tbsp honey
Spread the walnuts in a single layer on a baking sheet covered with parchment paper. Toast the nuts at 175 °C for about 4 - 5 minutes, or until they are lightly coloured.
Meanwhile, warm a small skillet on medium heat. As soon as the walnuts are sufficiently toasted, take them out of the oven and add to the hot skillet. Add the sugar and let it melt slowly. Lower the heat, add the honey and mix rapidly, just enough to evenly cover all the walnuts with the sugar and honey mixture. Be careful not to burn the mixture.
Pour the hot mixture on a parchment paper to cool, separating the walnuts apart. When cool, break the glaze-covered walnuts apart or coarsely chop them and serve sprinkled on top of ice cream, desserts or fruit salads.
Whole glazed walnuts may be served as a snack or candy or used to garnish cakes, desserts and fruit salads. Store the walnuts in an airtight jar.
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Peppermint patties
1 egg white
2 - 3 drops peppermint oil *)
icing sugar
(green food colouring)
(dark chocolate)
Place the egg white in a bowl. Mix lightly with a fork. Add a drop or two of peppermint oil, mix gently. Using the fork, gradually stir in sieved icing sugar until the mixture becomes quite firm and does not stick to your fingers any more. (You can colour the mixture pale green with the food colouring, if you like.)
The mixture should have a satiny shine and be easily kneadable, although not too dry or brittle. Taste the mixture and carefully add more peppermint oil, if necessary.
Take small pieces of the mixture (each weighing about 5 grams) and roll them into balls about the size of a small cherry. Place the balls on a waxed or parchment paper and immediately flatten them with a palette knife. Only roll and flatten one piece at a time, keeping the rest of the mixture covered with plastic wrap to prevent drying.
Keep turning the patties over until both sides have become dry to touch and will not stick to the paper any more. Allow the patties to dry overnight in a cool, dry place.
When the patties are completely dry, you can dip them in melted chocolate. You can also just drizzle them with chocolate or brush their tops with a fork dipped in melted chocolate (see the picture on right). Let the patties dry on wax paper.
The patties are delicious served with strong after-dinner coffee. They also make an elegant, sweet present.
*) Natural oil of peppermint (Mentha piperita). Only a couple of drops are needed to sufficiently flavour the candies. In some countries, peppermint oil is sold in pharmacies.
Please do share if you have ideas! 
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