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15 Chefs on the Best Bulk Candy to Pass Out on Halloween

Photo: Paramount Pictures

Is there anything more nostalgic this time of the year than Halloween candy? Whether it’s a pucker-inducing Sour Patch Kid or a salty-sweet Reese’s Peanut Butter Cup, everyone has that one treat from the bulk aisle they can’t resist — even the ultimate tastemakers: chefs. We asked chefs of some of the country’s top restaurants to share with us the candy they plan to pass out for Halloween this year. (Today’s a great day to get some on sale, too.)

“Kit Kats. I never buy them for myself, but I use Halloween as an opportunity to indulge a bit. They’re just perfect candies — crunchy, chewy, sweet, and salty.” —Sarah Rich, chef/co-owner, Rich Table, San Francisco

“I love gummy candy but especially Haribo Gold Bears. I first ate these when I was in hospitality school in Switzerland. I remember eating an entire large bag in the bus. They are tart and flavorful — the kind of candy you could eat all the time.” —Floyd Cardoz, chef/owner, Paowalla, New York

“Peanut Butter Twix. It may sound odd but I am not usually a chocolate or peanut butter fan. There is something about this combo that hits all the right flavors and textures. They are even better when frozen.” —Matt Hyland, chef/co-owner, Emily, New York

“I love sour anything. I grew up eating sour pickled plums from the Asian market my mom shopped at, and now I am addicted to anything sour and sweet and snacky. Sour Patch Kids used to be the only way you could get sour candies, but now there are sour worms, sour straws, sour watermelon — my mouth is literally watering as I type this.” —Joanne Chang, chef/owner, Flour Bakery and Myers + Chang, Boston

“I like to pass out fortune cookies. Not only do you get a sweet treat, but you get a nice message too.” —Kris Yenbamroong, chef/owner, Night + Market, Los Angeles

“Tootsie Fruit Chews. I remember from a very young age that only at Halloween would I see these, and I never even really knew what they were, but I loved them. I loved the fact that, at least at the time, they seemed so special, so rare. And those flavors — mixed berry, lemon, and vanilla — taste so good in chewy candy form.”—Dan Kluger, chef/owner, Loring Place, New York