Diabolically Delicious Local Halloween Treats

This Halloween, the piles of conventional peanut butter cups and buckets of candy corn may be tempting, but several artisanal alternatives can be found throughout Southern California. Local confectioners have readied their candy thermometers and chocolate molds to create all kinds of inspired, holiday-friendly handmade sweets. From seasonal Mexican fruit candies to spicy chocolates and hand-stirred caramels, L.A. has Halloween treats both classic and innovative -- and "but it's locally made!" it the best excuse around for indulging your sweet tooth.
Pumpkin Seed Toffee by Valerie Confections
Hidden on First Street just south of Beverly Boulevard, Valerie Confections' seasonal offerings include chocolate stout truffles and fig & apple jam. Their Pumpkin Seed Toffee is studded with roasted pumpkin seeds, then hand dipped in bittersweet chocolate and sprinkled with smoked paprika and Durango smoked salt.
Better Than: Heath Bars
Squash and Pumpkin Candy by La Zamorana
Every autumn, La Zamorana Candy Co. in East LA makes their traditional, colorful Calabaza with squash, pumpkin, lime and sugar syrup, for Dîa De Los Muertos celebrations.
Better Than: Gummies
New Mexico Chili & Pumpkin Seed Artisan Brittle by Morning Glory Confections
Hot New Mexico chile powder, cumin, coriander, and oregano spice up the New Mexico Chili & Pumpkin Seed Brittle by Morning Glory.
Better Than: Trail mix (for all you healthy candy hander-outters)
Mango Passion Caramels by Le Bon Garcon
Justin Chao of Le Bon Garcon learned how to make traditional caramels in France. He applies this technique when making his naturally light, orange-hued fruity Mango Passionfruit Caramels.
Better Than: Starburst
English Toffee Sticks and Caramel Squares by Littlejohn's
With their candy making operations and shop at the Farmers' Market at 3rd & Fairfax since 1946, Littlejohn's has had ample time to perfect their classic English toffee and caramel squares. Customers can watch through the glass as owner Michael Graves hand stirs small batches caramel.
Better Than: Almond Roca and Kraft Caramels
Spicy Mexican Hot Chocolate Skull by Compartes
At Compartes in Brentwood, chocolatier Jonathan Grahm makes these spicy Mexican Hot Chocolate Skulls with single origin chocolate from South America infused with cayenne and cinnamon, then hand painted with gold glitter.
Better Than: Waxy Novelty Candy

More Local Food:
The Cookbooks of Southern California
Master Food Preservers: Getting Canned

Find us on Tumblr here.
Follow us on Twitter here.
Follow us on Facebook here.

Story continues below

We are dedicated to providing you with articles like this one. Show your support with a tax-deductible contribution to KCET. After all, public media is meant for the public. It belongs to all of us.

Keep Reading