Repurposing Candy, Health Tips for Halloween

As Halloween winds down, outlets are highlighting ways to repurpose leftover candy into recipes and party favors — from creamy hot chocolate to candy apples — to reduce waste and extend seasonal indulgence. Earlier in the season, Alyssia Sheikh of Mind Over Munch offered low‑carb keto candy recipes, including keto peanut butter cups and almond‑joy minis, for health‑conscious families. Chefs and nutrition writers are promoting using pumpkins and seeds in regular cooking, with demos and recommendations of nutrient‑dense varieties (kabocha, Crown Prince) that provide beta‑carotene, fiber, vitamin C and potassium. Nutritionists suggest healthier Halloween alternatives — apple “monsters,” frozen‑yogurt ghosts and pumpkin energy bites — while food‑safety advocates warn that processed candies often contain artificial dyes, TBHQ and high‑fructose corn syrup, which they link to inflammation and behavioral concerns. Communities showcased safety and charity efforts, from a Meadville woman turning a candy table into a food‑bag giveaway to pediatricians and dental experts offering practical tips to keep trick‑or‑treaters healthy and safe.