10 Forgotten South Carolina Snacks That Locals Swear Deserve A Comeback
Growing up in South Carolina, my grandmother’s kitchen was where culinary magic happened, especially when it came to treats you couldn’t find anywhere else.
These beloved Southern snacks have slowly disappeared from store shelves and kitchen counters over the years, leaving only memories and cravings behind.
From sesame-sprinkled wafers to roadside boiled peanuts served in paper bags, these forgotten treasures capture the essence of Palmetto State flavor that newer generations deserve to experience.
1. Benne Wafers: Tiny Sesame Treasures with Gullah Roots
My first taste of a benne wafer came from my great-aunt’s kitchen in Charleston, the crisp edge giving way to nutty sweetness that danced on my tongue. These delicate sesame-seed cookies aren’t just snacks – they’re living history, brought to South Carolina by West African slaves who considered benne seeds symbols of good luck.
Paper-thin and perfectly crisp, authentic wafers balance sweetness with the toasted sesame’s earthy depth. The Olde Colony Bakery in Mount Pleasant still crafts them the traditional way.
One bite transports me straight to childhood summers on the coast, where these treats were passed around on weathered porches as stories flowed into the evening.
2. Cheese Straws: Spicy Cheddar Delights That Bite Back
Lord have mercy, nothing disappeared faster at family gatherings than Mama’s homemade cheese straws! Those buttery, sharp cheddar nibs with just enough cayenne to make your lips tingle were absolutely irresistible.
The perfect cheese straw snaps with a satisfying crunch before melting into savory goodness. We’d shape ours into twists, but the star shape some bakeries use is just as delightful – same addictive taste, different package.
Always Original Bakery in West Columbia still makes these Southern cocktail party staples the old-fashioned way. Their cheddar stars carry that perfect balance of cheese, butter, and spice that makes you reach for just one more…and then another.
3. Boiled Peanuts: Roadside Treasures in Paper Bags
Nothing says ‘South Carolina road trip’ like pulling over at a roadside stand where a big pot of peanuts bubbles away. The vendor would scoop those soft, salty gems into a brown paper bag that quickly developed fascinating translucent spots from the brine.
I’ll never forget my northern cousin’s horrified face when I offered him his first boiled peanut. “They’re supposed to be crunchy!” he protested before reluctantly trying one – and promptly devouring the rest of the bag.
Perfect boiled peanuts should be soft but not mushy, with just the right amount of salt that makes your fingers sticky. Cromer’s P-Nuts in Columbia still serves them the authentic way – hot, messy, and absolutely worth the stained shirt.
4. Charleston Chewies: Gooey Brown Sugar Squares of Joy
The first time my neighbor brought over Charleston Chewies after church, I nearly swooned from the buttery brown sugar aroma alone. These humble-looking squares – somewhere between a blondie and pecan pie filling – hide an addictive quality that’s pure Lowcountry magic.
Each bite delivers a perfect textural symphony: the crisp top crust gives way to a gooey center studded with toasted pecans. No wonder they’re a treasured Gullah Geechee favorite passed down through generations.
Daddy’s Girls Bakery in North Charleston still makes them the traditional way. I’ve tried countless recipes claiming to be authentic, but nothing matches the real deal’s butterscotch-like richness that somehow tastes like sunshine and hospitality in square form.
5. Tea Cakes: Grandma’s Simple Cookie Perfection
My grandmother’s hands would be dusted with flour as she rolled out tea cake dough on her worn wooden board, humming gospel tunes. These unassuming cookies – not quite sugar cookies, not quite shortbread – were served alongside tall glasses of sweet tea on her screened porch.
The beauty of tea cakes lies in their simplicity. Delicately sweet with a hint of vanilla and nutmeg, they’re tender inside with slightly crisp edges that make them perfect for dunking.
Southern Sisters Bakery in Charleston still bakes these treats that taste like childhood afternoons. What makes them special isn’t fancy ingredients or elaborate decoration, but the generations of love baked into each one – a testament to making something extraordinary from pantry staples.
6. Huguenot Torte: Charleston’s Secret Apple-Pecan Dessert
My first encounter with Huguenot Torte left me speechless – this crackly-topped, custardy apple and pecan creation defied categorization. Not quite cake, not quite pudding, but entirely unforgettable.
Legend claims it was created by a Charleston cook named Evelyn Anderson Florance in the 1940s, though food historians debate whether it’s actually an adaptation of Ozark Pudding. Regardless of origin, this dessert became a Charleston social scene staple.
The magic happens during baking when the simple batter transforms – rising dramatically before collapsing into a deliciously caramelized web of apples and nuts. Middleton Place Restaurant still serves this vintage Charleston treat by the slice, topped with a cloud of fresh whipped cream that melts into all the crevices.
7. Benne Seed Brittle: Crunchy Caramelized Sesame Magic
The first time I tasted benne seed brittle at the Charleston City Market, I understood why locals call it ‘Lowcountry gold.’ That perfect shattering crunch, followed by nutty caramelized sweetness, creates an addictive snack that’s impossible to put down.
Unlike regular peanut brittle, this traditional confection celebrates the humble sesame seed – or ‘benne’ as the Gullah people called it. The seeds are toasted until their flavor deepens before being suspended in golden caramel.
Charleston Specialty Foods still makes this brittle using recipes passed down through generations. What makes it special isn’t just the flavor, but the cultural heritage in each piece – a sweet reminder of the African influences that shaped Lowcountry cuisine into something uniquely Southern yet globally connected.
8. Pecan Pralines: Creamy Southern Candy Medallions
My aunt Ellie’s pralines were legendary – creamy discs of caramelized sugar studded with toasted pecans that melted on your tongue like sweet Southern sunshine. She’d make them for special occasions, the kitchen filling with that unmistakable aroma of browning sugar and butter.
A proper South Carolina praline should never be too hard or too soft – just firm enough to hold its shape before surrendering to a creamy, buttery finish. The pecans should be fresh and abundant, their earthiness balancing the candy’s sweetness.
River Street Sweets on Market Street in Charleston still makes pralines the old-fashioned way, pouring the hot mixture onto marble slabs to cool into perfect medallions. One bite transports me straight back to family gatherings where these treats were the first to vanish from dessert tables.
9. Pimento Cheese Crackers: Tangy Southern Spread Turned Crunchy
My mama’s pimento cheese was famous in three counties, but when she baked it into crackers? Absolute genius! Those crispy, cheese-infused bites delivered all the tangy, sharp flavor of the South’s favorite spread in convenient, portable form.
The perfect pimento cheese cracker should have a satisfying snap with visible flecks of red pepper throughout. The cheese flavor intensifies during baking, creating something even more addictive than the original spread.
Callie’s Hot Little Biscuit in Charleston still makes these treats that taste like childhood snack time elevated to gourmet status. What makes them special is how they transform a beloved refrigerator staple into something shelf-stable yet still capturing that distinctive pimento cheese tang that no other region does quite right.
10. Gullah Candy: Black Walnut and Coconut Heritage Sweets
My first taste of authentic Gullah candy came from an elderly woman selling homemade treats at the Heritage Festival. Her black walnut version – sweet, rich, and complex – transported me to a different era of South Carolina’s culinary history.
These old-school street candies celebrate ingredients that reflect the Gullah Geechee corridor’s unique heritage. Whether made with black walnuts, coconut, or benne seeds, they’re typically formed into simple shapes or drops rather than fancy confections.
Bert & T’s Desserts in North Charleston still crafts these traditional candies using recipes preserved through generations. What makes them special is how they tell the story of resourceful communities creating something extraordinary from available ingredients – a sweet testament to cultural resilience and creativity that deserves to be remembered and savored.