Packaged in gift boxes and baskets, they are sweet gifts for birthdays, special occasions, corporate holiday gifts or just to say thank you. We have lots of giant candy, and even a fun mystery bag of candy! In addition, we hand dip outrageously delicious chocolate covered pretzels, Oreo and Nutter Butter cookies, and other treats. And, if you need to send a gift, you’ve come to the right place. Looking for help with a candy buffet? We are candy buffet specialists! Check out our informational series of short videos and infographics to learn how to make your own DIY successful candy buffet. Party planning couldn't be easier with candy by color selections of hard candy, gummies, M&M's, jelly beans, sour candy, and a rainbow of foil wrapped chocolates. Refer to product labeling or contact manufacturer directly for current data.ĭid you know - All City Candy has a full line of bulk candy for events and parties such as weddings, graduations, birthdays, and baby showers. Ingredients and nutritional information provided by manufacturer and considered accurate at time of posting. Ingredients: Cane sugar, corn syrup, natural peppermint oil, FD&C blue #1, FD&C yellow #5, FD&C red #40, FD&C red #3. So why settle for ordinary candy this holiday season? Treat yourself to the unparalleled quality and taste of Atkinson's handmade peppermint and make this Christmas one to remember.įacebook | Instagram| YouTube | Pinterest Whether you're indulging in it yourself or sharing it with loved ones, Atkinson's giant 2-pound peppermint stick is sure to delight and impress all who see it. Just make sure you have a giant Christmas stocking or gift box to hold this humongous candy stick! With its classic peppermint flavor and impressive size, it's the perfect centerpiece for any Christmas celebration. This massive peppermint stick is a true masterpiece, made by skilled artisans who have honed their craft over generations. It’s worth it.Looking for a candy that will make a statement this holiday season? Look no further than Atkinson's famous handmade peppermint in a giant 2-pound stick! This colossal candy stick is expertly crafted using only the finest ingredients and boasts swirling colors of red, green, and white - a festive and eye-catching addition to any candy bowl or holiday display. Go through the extra effort of making your own fresh pumpkin puree for this amazing pie. I could go without the pumpkin spice mania, but I do love roasting pumpkin seeds during a night of pumpkin carving with the family. It’s the time of year for indulging in everything pumpkin. I love the winey hue that radicchio gives the rice in this dish, and the way its bitterness balances the pumpkin’s sweetness. I fell in love with this delicious combination on a trip to Bergamo, the hilltop city just north of Milan. Rigatoni with Veal Bolognese & Butternut Squash Thin shards of Manchego cheese offset the sweetness. In this toast, the garam masala plays off the warmth of toasted pecans and cider-glazed pan-roasted butternut squash. Get the recipe >Ĭider-Glazed Squash Toast with Manchego & Spiced Pecans Kabocha is so satisfying because of its rich squash-i-ness-and I like that it’s not as well known as butternut and acorn squashes. Get the recipe >Įvery bite of this soup tastes like autumn. This classic northern-Italian combo of sage-Parmesan-gnocchi-brown-butter is one of my top five desert-island dishes. This spaghetti squash crumble is the ultimate, sweet-and-savory fall side dish that just screams comfort food. Need help deciding which winter squash to buy? Check out our handy guide here.Ĭreamy, comforting and oh so satisfying, I love this risotto. Here are a few of my favorite ways to cook with squash. Hard squash are as versatile as they are varied-look for kabocha, hubbard, buttercup, butternut, calabaza, pumpkins and acorn squashes. They can be diced and sautéed, pureed for soup, steamed, mashed, turned into bread or pie, and the seeds can be roasted for snacking. I find the flavor of winter squash infinitely more complex than its summertime cousins, such as zucchini. For me, the first squash of fall ranks right up there with the first berries of summer, or the first braise of winter.
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