So you think you know candy? Maybe back home. With American candy prices at record highs, it might be a good time to explore the Guatemalan alternatives. The quality lags, but the prices are right...

If You Like...	You Should Try...
HERSHEYS	Granada red bars. In the land of cocoa, the chocolate is shamefully waxy and bland. But it’s still edible, even s’mores-able
NESTLE CRUNCH	Granada blue bars. The crispies are fewer and farther between, but they do their job of adding a little crunch.
KIT KAT	Crispin bars. Like an inflated Kit Kat, full of wafery, layery, chocolatey goodness. Slight chemical aftertaste.
M&Ms	Lunitas. More shell than chocolates, unlikely to melt in your mouth or your hand.
ANDES MINTS	Granada Turrón de Menta. Chocolate covered mint nougat with a strange chewiness that leaves you wanting more
FERRERO ROCHER	Bombones. Creamy filling covered with a light crispy wafer layer and milk chocolate. You have to imagine the hazelnut.
SNICKERS	Nikolo bars. Chocolate with peanuts and almonds, but no caramel or nougat. A lightweight that doesn’t satisfy the hunger.
CARAMELS	Arcor Butter Toffees. Chewy little wads of buttery sweetness. Filled with drops of café, chocolate or leche cream. A must try!
JELL-O	New Food mini fruit bites. Juicy, firm at room temperature, and in five fruit flavors. Available everywhere.
COUGH DROPS	Halls extra-lyptus. Loaded with menthol, just like the ones from the school nurse. In Guatemala, treat them like candy.