Fellow sweet tooth-ers, it’s that time of the year (OK, so another one) when we’re tempted by the fruits–er, sweets–of another sugar-laden season. Yes, for those of us with a weakness for chocolates and other candies, Halloween begins the slippery slope down which we tumble all the way to the Christmas holidays. Or is that just me speaking for myself?
Based on some numbers shared in Everyday Food’s October 2011 issue, I don’t think so. According to the digest-sized magazine, we collectively spent $2 billion (yes, billion) on Halloween candy last year. And 70 percent of parents admitted skimming chocolates from their kids’ trick-or-treating loot. (No word on the percentage of older sisters who ‘fessed up to doing the same to their younger brothers, but certainly they–or at least I–did.)
So far this season, I’ve given in to candy corn, Reese’s Peanut Butter Cups, York Peppermint Patties and a mixed bag of assorted “fun size” candies (ahem, mostly chocolates). Some of them–actually most, thank you very much–were purchased to be used in some Halloween treat recipes. (Speaking of which, I should probably get going on those before I eat all the ingredients.)
That much sugar can’t be good, I’m sure, but by paying attention to the nutritional information–or better yet, Cooking Light’s “Halloween Treat Picker” in its October 2011 issue, can help you make smart choices for yourself or the little ghosts and goblins who knock on your door on Halloween.
The nutritional magazine’s grid plots candies according to saturated fat, sugar content and calories. My treats were all over the place, though most were heavier on the sugar and about even on the more vs. less saturated fat scale. Guess I’ll just have to make some better candy choices next time I’m at the supermarket. For the trick-or-treaters, of course.