In my Orange County Register column this week, I write about 10 favorite snacks and treats at the Disneyland Resort, then offer five suggestions for treats from other Disney parks around the world that I would love to see Disney bring to Anaheim.
At the end of the column, I ask readers to offer their picks for favorite theme park snacks, not just at Disneyland, but from other parks as well. So I'll make the same offer to you — what are your favorite theme park snacks? Ideally, we're looking for snacks that are unique to specific park or chain, as opposed to a treat you can find anywhere. Tell us you picks in the comments, and I'll feature the most popular ones in a future Register column.Tweet
The flavored popcorn in Cars Land is pretty good, but I wish there were more flavors available.
The Dole Whip Pineapple Float - either coast
Boysen Apple Freeze & Matterhorn Macaroon - Disneyland
Scallop Forest & Ger's Bread 'n Butter Pudding - Raglan Road, Orlando
Kaki Gori - Japan, Epcot
Bavarian Soft Pretzel - Germany, Epcot
Kringla Sweet Pretzel, School Bread, and Lefse - Norway, Epcot
No Way Jose - Beaches and Cream
PB&J Shake - 50’s Prime Time Cafe, DHS
Ice Cream Cookie Sandwich - Sleepy Hollow, Magic Kingdom
Sweet Cream Cheese Pretzel - Various Locations, WDW
Rice Krispy Sushi Treats - Mythos, IOA (if they still have them)
Crabfries - Chickie's and Pete's, Worlds of Fun
My daughter and I really enjoyed a funnel cake with a slab of vanilla ice cream on it when we were at Typhoon Lagoon a few years ago. Sounds way too simple to be impressive, but I remember it as being an absolutely perfect treat. The heat from the freshly fried funnel cake melted the cool creamy ice cream at just the right pace, and they were pretty generous with that ice cream, by the way. By the time we were finished with it, I had a new favorite treat.
From a non-Disney park, we took everyone's recommendation for the best snack at Legoland, and thoroughly enjoyed Granny's Apple Fries. Twice, if I were being perfectly honest. Here's how I described it in my trip log from last year's family vacation:
Picture, if you will, a couple dozen french-fry-sized slices of tart Granny Smiths dipped in a sweet, light, fluffy batter (somewhere between Belgian waffle and a good tempura in consistency) and deep-fried to a crispy golden crunch. Dusted in cinnamon sugar and served up in a paper cone with a big old dollop of cool vanilla cream dipping sauce on top, they were the perfect balance of tart/sweet, crunchy/creamy, and hot/cool. Add a pint of ice cold milk to wash it down with and we were pretty much in snack heaven.
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