Candy corn is a confection in the United States and Canada, popular primarily around Halloween. Candy corn was created in the 1880s by George Renninger of the Philadelphia, PA-based Wunderle Candy Company. The three colors of the candy – a broad yellow end, a tapered orange center, and a pointed white tip – mimic the appearance of kernels of corn. Each piece is approximately three times the size of a real kernel from a ripe or dried ear. Note:there are 140 calories in 19 pieces of Brach Candy Corn .
Halloween is a treasured American holiday -- and it is one where candy rules. Stores begin devoting aisles to trick-or-treating booty for weeks if not months before the 31st. It has been reported that the average American eats 24 pounds of candy a year, and most of that is likely consumed right around this time.
The top selling candy: Candy Corn. Americans purchase over 20 million pounds of it a year, though it is unlikely that every last one of those millions of candies was actually consumed.
Did you know that Candy Corn is the most searched-for candy term in Google -- more popular than candy apples, gummy worms and candy pumpkins?
Chicken Pot Pie Soup
Cook's notes: This was a recent prize winning soup from a contest at BHG. And in my book it does get the prize. The hearty soup is packed with flavor and perfect for these chilly autumn nights.
- 3/4 cup each of diced carrots, celery and onion
- 2 garlic cloves minced
- 1 TB. butter or olive oil
- 1 container low sodium chicken broth (32 oz.)
- 2 cups dried medium egg noddles
- 1/2 tsp. each seasoned salt, dry mustard, chili powder
- 1/4 tsp. marjoram
- 1/4 tsp. curry powder
- dash ground pepper
- 3 TB. flour
- 2 cups diced cooked chicken
- 1/2 cup half and half
- 1/3 cup peas
- optional adding in 1 cup fresh broccoli
- Reserve and set aside one cup of chicken broth. Whisk 3 TB. flour into the chicken broth
- In a large soup pot saute carrots, onions, celery and minced garlic in olive oil or butter for 8 minutes or until tender
- Stir in broth, reserved cup of broth with flour, noddles and chicken
- Bring to boil, reduce heat, simmer 10 minutes or until noddles are tender
- Whisk in half and half and peas simmer uncovered 5 minutes or until till thickened