Buzz
Candy corn has long been considered a poor choice of candy. This is the view I’ve held for years, regularly referring to it as “garbage” each October across all my social media platforms. But with so many real issues demanding attention, arguing about candy seems trivial. People deserve to enjoy the little things, even if it means finding happiness in this seasonal treat.
This year, I’ve decided to call off my anti-candy corn campaign and focus on understanding its charm, maybe even learning to enjoy it. Although Mytour remains divided on the fondant-inspired treat, two experts—our managing editor Virginia Smith and deputy editor Alice Bradley—graciously shared their tasting notes and recommendations.
First, know that not all candy corn is created equal. True fans of the treat know that Brach’s reigns supreme, thanks to their secret ingredient—a pinch of salt in their recipe, which is essential to balance out such a sweet confection. “Stay away from the generic stuff,” Virginia advised. Alice also firmly stands by this, having mentioned it several times.
If a dash of salt still doesn’t do the trick, and even Brach’s tastes like unrefined sugar paste, don’t worry—Virginia has the perfect fix. Pair those sugary kernels with honey roasted peanuts. For years, Virginia has been urging me to try this sweet-and-salty combo, claiming the flavors together are remarkably similar to a Butterfinger.
I finally gave the pairing a shot, and she wasn’t exaggerating—not in the slightest. While I still can’t stand candy corn by itself, I’ve become totally hooked on this combination and even figured out the perfect ratio: one kernel for every two whole (not halved) honey roasted peanuts. Even if you think you hate candy corn, I highly recommend trying this pairing. It really does taste like a Butterfinger, but with a much more festive vibe.
