12 Indiana Snacks Locals Still Drive Miles To Track Down
Indiana hides some of its best stories in the snacks you can eat with one hand. I’ve pulled off rural highways for sandwiches wrapped in paper so thin it shines, and I’ve bought popcorn bags from family brands that seem to materialize in every Hoosier glove compartment.
County fairs handed me cinnamon-sugar treats still warm from the fryer, and tiny mom-and-pop shops sold chips so addictive I understood instantly why locals hoard them.
These snacks aren’t trying to win national fame, they belong to Indiana, to road trips, to Little League games, to summers that smelled like butter and dust. If you want to taste the state between meals, these twelve Hoosier favorites are pure, delicious nostalgia in motion.
1. Elephant Ears At The Indiana State Fair
The midway smell hits first, a warm mix of frying dough and cinnamon drifting over the coliseum lawn. A line curls past the dairy barn, kids peeking over the counter to watch dough stretch thin as a steering wheel. Powdered sugar dusts shoes, and the breeze pushes napkins like tiny kites.
Elephant ears are giant discs of yeasted dough, fried until bubbled and golden, then swiped with butter and a shake of cinnamon sugar. Some vendors add apple topping or chocolate drizzle, though the classic holds steady. People fold slices like pizza and share corners as they walk.
August in Indianapolis means the fairgrounds are the place to find them, usually by the grandstand or near the sky ride. Expect cash lines, quick service, and a second napkin.
2. Square Donuts From Hoosier Doughnut Shops
Boxed in neat grids, the square shape looks like a friendly puzzle piece. The logo is simple, the counter stacked with pink-frosted, maple iced, and old-fashioned squares that sit snug without rolling. Morning chatter hums, the bell dings, and boxes slide across the laminate.
Square Donuts are cake and raised varieties cut into squares, a style most associated with Terre Haute’s long-running shop. The shape means more corner bites and tidy packing. Glazes run thin and shiny, chocolate sets with a soft snap, and cinnamon sugar clings.
Stop in early in Terre Haute or Bloomington, where locals queue before work. Bring cash just in case, ask for a mixed dozen, and eat the warm one in the parking lot before the commute.
3. Frozen Custard Stands Across Indiana
Some cones arrive so glossy they mirror the sky, the custard whorled tight and heavy. Salted breeze from nearby lots mixes with waffle cone steam, and spoons click at picnic tables. Neon open signs blink in early summer dusk.
Frozen custard, thicker than ice cream thanks to egg yolks, anchors seasonal stands in Lafayette, Fort Wayne, and Evansville. Places like Zesto and Igloo serve dense vanilla, chocolate, and butter pecan with a cool, velvety collapse. Concrete-style cups pack in candy or fruit, and sundaes carry roasted nuts.
I once detoured off I-65 for a chocolate-pecan concrete in Lafayette, then ate it in the shade of the stand’s striped awning. Bring cash, scan the daily flavors board, and grab extra napkins for the slow, sweet drip.
4. Breaded Pork Tenderloin Sandwiches
Trays clatter and conversations float over checkerboard tables. The sandwich arrives like a dare, bun small, pork huge, edges crisp and curled. Dill pickles snap when the lid opens.
This is an Indiana staple, a pounded pork loin cutlet dredged and fried, served on a soft bun with mustard, onion, and pickle. Crunch meets juicy center, and the breading carries pepper and a little garlic. Towns claim versions, from Huntington to Indianapolis diners that maintain the oversized tradition.
Seek out Nick’s Kitchen in Huntington or Mug-n-Bun in Speedway for classic plates. Go early to avoid the lunch crush, request extra napkins, and split the overhang for bites that keep the bun intact.
5. Just Pop In! Gourmet Popcorn, Indianapolis
Just Pop In! began in Broad Ripple with twin founders and a cheerful, mid-century style that feels neighborly. The bags pop with playful graphics, and tins stack like bright drums in the shop. Staff talk about local collaborations and small-batch runs.
The popcorn ranges from cheddar to white truffle, caramel to spicy mixes, with crisp shells and clean snap. Sweet-salty blends keep hands reaching, and kernels stay airy rather than sticky. Seasonal flavors rotate, but caramel-cheddar remains a loyal favorite.
Visit the Indianapolis flagship near Broad Ripple Park or order tins to ship across the state. Look for sample bowls, ask for fresh-packed bags, and stash a mix in the passenger footwell for the drive home.
6. Valpo Velvet Ice Cream, Valparaiso
Early summer peaches perfume the air near the creamery, and the scoop drops with a soft thud into a waffle cone. Porch steps creak as families settle in. A chalkboard lists pints disappearing by evening.
Valpo Velvet has been churning ice cream in Valparaiso for decades, known for rich vanilla and seasonal fruit flavors. The texture leans dense and smooth, with a butterfat heft that carries real vanilla. Locals swear by Dutch Chocolate and mint chip with little shards.
I once split a pint of Black Raspberry on the courthouse lawn, purple stains on napkins and thumbs. Pick up pints at the Scoop Shop or grocery coolers around Porter County, and ask about limited flavors before they sell out.
7. South Bend Chocolate Company Indiana Caramel Corn
Holiday tins open with a tiny puff of sweet air, and the caramel shines like varnish on oak. Kernels knock lightly as they tumble into bowls. The logo’s script hints at factory roots along the St. Joseph River.
South Bend Chocolate Company coats popcorn in buttery caramel, then often drizzles chocolate over select runs. The shell cracks clean, revealing light interiors, and the sweetness lands warm rather than sticky. Seasonal tins and gift bags make it a frequent care package choice.
Find it at the Chocolate Café in downtown South Bend, the factory store, and Indiana groceries. Around December, call ahead for specialty tins, then pack a bag in the trunk for road visits and quick host gifts.
8. Broad Ripple Chip Co. Potato Chips
The bag’s window shows ripples like small creek waves, and oil sheen glints under shop lights. A faint rosemary scent escapes when opened. You hear the clean crack as the first chip breaks.
These are kettle-cooked potato chips made in small batches in Indianapolis, known for hefty crunch and balanced seasoning. Sea salt, cracked pepper, and rosemary versions highlight potato sweetness without heavy grease. The texture stays sturdy enough for dips but shines on its own.
Pick up bags at the Broad Ripple storefront, local markets, and select cafes around Indy. Check the stamp for freshness, choose a second bag for the drive, and keep them flat in the back seat to save the big chips.
9. Hoosier Hill Farm Mushroom Popcorn
Rain on a tin roof sets the mood for stovetop popping, little kernels pinging the lid. Butter sizzles, and salt whispers into the bowl. The kitchen smells warm and toasty.
Hoosier Hill Farm, based in Fort Wayne, sells mushroom-style popcorn kernels that pop into rounded, sturdy balls. They are ideal for caramel or cheese coatings, and they hold crunch without shattering. The flavor is clean, a little sweet, and eager for seasoning.
I carried a red bag home from a Fort Wayne market and spent a windy evening making caramel corn for friends. Order online or find bags in northeast Indiana stores, then store in a cool pantry for consistent pops.
10. Pop Weaver Popcorn from Indiana
Factory stacks rise over Van Buren, a reminder that popcorn here is work and pride. The brand’s bright boxes sit steady in grocery aisles statewide. Families pass microwave sleeves like a weeknight ritual.
Pop Weaver produces microwave and bulk popcorn with straightforward butter, light butter, and kettle varieties. The pop is lively, the scent familiar, and the salt rides evenly. It is the kind of pantry staple that travels from dorm rooms to living rooms without fuss.
Look for family packs in Indiana groceries and big-box stores, often stacked near seasonal displays. Grab a couple of boxes for movie nights and pack extras for tailgates, where a bowl on a folding table always empties fast.
11. Orville Redenbacher’s Indiana Popcorn Legacy
A bow tie on a smiling face still signals Midwestern precision. The red-and-white boxes cue family nights, and the name links back to Boone Grove fields. It is the story you hear on porches when harvest runs long.
Orville Redenbacher, who started in Boone Grove and Valparaiso with partner Charlie Bowman, promoted hybrid kernels prized for consistent pop and tender bite. The legacy lives on in bagged kernels and microwave lines that keep that high pop rate. Flavor runs from plain to movie-theater style.
Find products statewide, from Valparaiso supermarkets to highway convenience stores. Read the label for kernel type, stash a bag in the pantry, and bring the story along for visiting cousins who grew up with the commercials.
12. Nappanee Apple Festival’s 600-Pound Apple Pie Slices
September air smells like hay and cinnamon, and the tent hums with volunteer chatter. The pie looks almost architectural, a lattice wide enough for gloved hands. Paper plates shuffle down a long table, each carrying a warm wedge.
The festival in Nappanee bakes a 600-pound apple pie in a custom pan, then serves slices to visitors. Tart apples keep their bite, cinnamon leans gentle, and crust flakes in buttery layers. The spectacle is community work and dessert in one.
I waited under the striped tent, steam curling from the slice as a brass band tuned nearby. Go early on festival weekend, bring cash for the line, and find a curb seat while the filling stays warm.