10 Unusual Candies & Treats To Give Out On Halloween

Edwin Goei
Would you rather not give out boring old Snickers and M&M's this year? You want to be the special house on the block that has stuff that no one else dares give away? Here are some unusual candies and treats we dug out from our blog's long-dead Wacky Snacks featurette, most of which can be found locally, from Cost Plus World Market, to IKEA, to your Asian grocery store.

Though, don't blame us if you get egged or TP'd.

On second thought, maybe you oughta just buy and eat these for yourselves. Some are too good for those brats.

10. Super Cucharazo
Edwin Goei

Origin: Mexico

This one is like a spicy fruit roll up. Bold, salty, sour, with a chili kick lacing every lick. Tamarind is a woefully under-appreciated ingredient anywhere north of the equator, especially in candy form, but these are delicious. Though like a Tootsie Pop, the candy will test your patience. You will go through a few licks until you give up and just scrape the whole pasty thing off the plastic spoon it comes on and chew it up whole.

9. Kinder Happy Hippo
Edwin Goei

Origin: Netherlands

Imagine an ice cream cake cone that's been filled with Nutella and coated in chocolate cookie crumbs and made into the shape of a hippo complete with googly eyes. What you won't expect is how much of that filling there is. There seems to be almost enough to spread on toast. It will also be one of the messiest things you'll ever eat. Consume over the sink or risk permanent damage to your upholstery, your carpet, your clothes, or anything else nice you'd rather keep chocolate off of.

8. Nestlé Aero
Edwin Goei

Origin: South Africa

No surprise: they tastes like plain old milk chocolate. Only they crumble like nobody's business. Best to also eat this over the sink because the bubbled layer--which exist sandwiched between an upper and lower deck of solid milk chocolate like a honeycomb--breaks off into tiny bits of chocolate debris. Because of the porous texture, it melts differently, though not necessarily faster, because essentially, your warm saliva has to power through each and every hole to melt it. Claims that assert that aeration makes these chocolates melt faster is illogical. As anyone who knows the basics of heat transfer might tell you, air is an insulator, not a good conductor of heat. Still, it's a nice sensation. Sort of a more solid version of chocolate mousse.

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