Hohoho, prepare for one disappointment after another with these things. The texture is that sort of crumbly plaster foam of breakfast cereal marshmallows. Same tasty flavor, too!
Those seem familiar, in a 1980s Midwestern USA way. Do they stick together in a lump? The filling was well short of peanut butter, probably a defatted grime from peanuts that failed USDA inspection for animal sillage.
Good pics, the little firecracker looking ones are what I tried. I guess I should try them again with the idea they aren’t supposed to be crunchy.
There’s also the detail that the Narnia books are set during the time when wartime rationing was still in effect in the UK. So a kid in a time when sugar was scarce would probably do a lot more for some Turkish Delight than a modern day American with ready access to all sorts of sweet confections.
There’s no way circus peanuts can be better than whatever South African sweet peanuts are. The picture there looks pretty good to me, and the description of being filled with peanut butter even better. There’s few snacks more perfect to me than a spoonful of peanut butter, whether of the natural kind or the sweet-and-salty hydrogenized peanut spread kind. Every single one of my favorite confectionaries have a peanut butter (or peanut) layer to them.
Let’s hear it for the proud crappy-candy fans! I can’t eat more than a few pieces of candy corn, but I enjoy them when I do. Yeah, I am not really a fan of Peeps or Circus Peanuts, but I certainly don’t loathe them.
I can’t eat chocolate (allergic), but I’m pretty nonjudgemental about other forms of candy, though naturally they can’t all be favorite (that’s peppermints, ginger chews, and lemon drops, pretty much). I also won’t turn down a piece of ribbon candy, Turkish delight, or salt licorice. Oh, and Necco wafers.
Honestly I was thinking the same thing. If someone’s baked and enjoyed peanut butter cookies, for example, I can’t see why they wouldn’t be up for trying a cute little sugar shell filled with a bite of peanut butter. Now I want one.
I’ve had a similar candy to the sweet peanuts pictured, I thought they were pretty good (but I like circus peanuts, too).
If nothing else, they make a lot more sense than circus peanuts. They’re peanut shaped, colored and flavored. That’s far more sensible than “orange in color, banana in flavor, and peanut in shape.”
I dislike black licorice, but I don’t mind Licorice Allsorts because (a) the licorice flavour is so mild and (b) they remind me of Christmas (which is the only time we ever bought them).
nonpareils are just the tiny round decorations that can be used on cakes, cookies, candies, etc. Jazzies seem to be chocolate discs with nonpareils embedded on their surface-in the US we have a candy called Sno Caps with white nonpareils topping the chocolate.
Yes, and that’s an accurate description of the texture of the filling.
Again - yuck.
When you grow up with peanuts as a savoury thing, anything with peanut+sweet is a little weird, but I can have panned peanuts or a candy bar with peanuts and not be weirded out now. But these - the shell is brittle and breaks into sharp shards, the outside gets sticky and they lump together, the filling is grainy… they’re just nasty.
Circus peanuts are at least marshmellow-y and hence inherently better than any hard candy.
Yuck.
Wonka wept. Candy doesn’t need to make sense. They’re just sweets, not logic puzzles.
Well, it’s not really a normal marshmallow texture. I like them, but they’re weird and chalky for marshmallows. I’d even be in the group that would say they are better when their outsides have had a chance to dry out and become even more weird and chalky.
Hehe, ok. I can agree with that. Again, I eat them. But circus peanuts seem to be intentionally challenging as a concept, unlike other confections. Maybe they’re the noise rock of candy.
I remember these (@Treppenwitz’ licorice candies)from my youth here in the states. My grandparents supplied them. I loved them, back then. I haven’t seen those in a few decades though, so not sure how I would react to them today.
