The post-war era of American abundance gave rise to an explosion of innovative convenience foods that captured the nation’s imagination, fueled by a fascination with scientific progress, space exploration, and new flavors. These nostalgic treats weren’t just snacks—they were cultural artifacts representing an optimistic time when food technology promised to revolutionize everyday eating. Some were weird. Some were wild. Some were just pure sugar wrapped in nostalgia.
Either way, they don’t make snacks like this anymore—and honestly, part of us still kinda wants them back. Were some of these snacks questionable by today’s standards? Absolutely. Would we still eat half of them if they showed up tomorrow? Without even thinking twice.
On that note, let’s dive into 10 iconic snacks that defined an era of culinary experimentation and unapologetic indulgence.
Space Food Sticks
Developed by Pillsbury’s chief food technologist, Howard Bauman, in the late 1960s, these cylindrical energy bars were rubbery, chewy, bland, and likely had a shelf life comparable to that of a cockroach. But back then, nothing felt cooler than chomping on something that astronauts ate (Space Food Sticks were originally created for NASA astronauts during the height of the space race).
Available in flavors such as chocolate, peanut butter, and caramel, these finger-sized sticks contained “nutritionally balanced amounts of carbohydrate, fat, and protein,” according to their marketing, though their primary ingredients were glucose and corn syrup. Discontinued in the 1980s with a brief revival in 2006, Space Food Sticks was essentially a representation of America’s fascination with scientific progress.
Candy Cigarettes
Introduced to American markets in the early 1930s, these chalky sugar sticks were marketed directly to children during an era when smoking was ubiquitous in popular culture. Coming in small cardboard boxes mimicking actual cigarette brands, complete with “filters” and even a light dusting of powdered sugar that created a “puff” effect when blown on, they allowed kids to imitate their parents’ grown-up habits.
The confections became a playground status symbol—nothing made a seven-year-old feel more sophisticated than holding a sugar stick between their fingers, affecting a worldly pose. Though they’ve been banned in several countries for potentially encouraging smoking, versions of these controversial treats still exist today in specialty candy shops, often rebranded as “candy sticks” or “fun sticks” to avoid criticism.
Fizzies
Drop a tablet in water—boom—instant fizzy drink. Half science experiment, half sugar bomb, Fizzies felt like magic. Introduced nationwide by the Emerson Drug Company in 1962, these funky tablets turned ordinary tap water into a sweet, carbonated beverage in seconds. Available in seven flavors, including grape, cherry, and orange, they were marketed as a fun alternative to traditional soft drinks.
Part of their appeal was the theatrical transformation—the bubbling, color-changing magic that happened in the glass. Probably terrible for your teeth. Definitely great for your soul. Although discontinued in 1969 / early 1970 after cyclamates, their artificial sweetener, were banned by the FDA, Fizzies experienced several revivals in later decades. They represented a perfect blend of chemistry experiment and sweet treat that captivated kids at a time when science was becoming increasingly popular in American households.
Jell-O Salad With Everything In It
The Jell-O salad reached peak popularity during the 1950s and ’60s, when America’s post-war prosperity coincided with a fascination for convenience foods and colorful entertaining. While sweet fruit variations were common, the truly adventurous “savory” versions incorporated meat, vegetables, nuts, mayonnaise, and sometimes shrimp — all suspended in a neon, jiggling mystery. Nobody asked for these combos, but somehow, they showed up at every potluck.
Companies like Kraft heavily promoted these concoctions as sophisticated cuisine, with cookbooks devoted entirely to gelatin “salads.” The most outlandish versions—like the infamous “Perfection Salad” with cabbage and olives—became emblematic of an era when food presentation sometimes trumped flavor sensibility, showcasing both American creativity and a willingness to experiment that would make modern foodies shudder.
Lucky Elephant Pink Candy Popcorn
Hot pink. Sticky sweet. Finger-staining chaos. Lucky Elephant popcorn didn’t just taste like childhood—it looked like it, too. This vibrant Canadian confection has delighted sweet-toothed fans since the 1950s. Produced by Poppa Corn Corp. of Toronto, the shocking-pink candy-coated popcorn came in distinctive elephant-adorned packaging, making it instantly recognizable.
Unlike other candy popcorns with powdered coatings, Lucky Elephant featured a thin, glazed candy shell that created a unique texture combination—crispy on the outside, slightly chewy on the inside. The intensely bright pink color came from artificial dyes, a common practice in mid-century confections, and stained fingers and tongues with the same vibrant hue. While the flavor wasn’t particularly complex—mostly just sugar with minimal other notes—the visual impact and novelty made it a beloved treat.
Hostess Chocodiles
Basically Twinkies, but dipped in chocolate. It’s hard to explain how perfect this was unless you lived through it. Sure, they were packed with enough preservatives to last through a nuclear winter, but that was half the charm. Introduced in the 1970s, Hostess Chocodiles are what many consider the pinnacle of the company’s snack cake lineup. Marketed with a cartoon mascot named Chauncey Chocodile, these treats were initially available only in certain regions of the United States, making them something of a legendary find for snack enthusiasts.
Their scarcity in many East Coast locations led to cross-country shipping and trading among dedicated fans. The chocolate coating created a perfect textural contrast to the soft sponge cake and creamy filling inside, elevating the original Twinkie concept to new heights. While they were reintroduced nationally in 2014 as “Chocodile Twinkies,” many fans insist the modern version doesn’t match the original’s perfect balance of textures and flavors.
Vienna Sausages in a Can
Crack it open, question your life choices. Eat them anyway. These salty little guys were a staple of lunchboxes, camping trips, and suspicious-looking casseroles—a sodium bomb disguised as a meal. Vienna Sausages were small, uniformly shaped processed meat cylinders packed in broth or gelatin, with a surprisingly long history. American canned versions appeared as early as 1903.
Despite their name suggesting European origins, the American canned variety bears little resemblance to traditional Viennese sausages. Made primarily from pork and beef trimmings that were finely ground, seasoned, and packed in shelf-stable containers, they became a pantry staple during the mid-20th century when convenience foods gained tremendous popularity. Their affordability and long shelf life made them perfect for most everything. The distinctive “pop” of opening the can and the soft, almost unnaturally uniform texture created a love-it-or-hate-it food experience.
Tang
Created by food scientist William A. Mitchell for General Foods in 1957 and first marketed in 1959, this powdered orange drink became a cultural phenomenon after NASA selected it for John Glenn’s Mercury mission in 1962, making it the unofficial drink of astronauts—and every kid who wanted to feel like one. It wasn’t orange juice, and it wasn’t even close. But man, that neon powder was pure power back then.
Though it wasn’t specifically developed for space travel, as many believe, the association with astronauts transformed Tang’s image from a convenient breakfast drink alternative to a symbol of American technological advancement. The bright orange powder, primarily composed of sugar, food acids, and artificial flavors and colors, produced a sweet and tangy beverage.
Tang’s popularity soared during the Apollo missions, with sales increasing by 30% after the moon landing. While American consumption has declined since its heyday, Tang remains surprisingly popular internationally, particularly in Brazil, the Philippines, and the Middle East, where it’s often used in creative culinary applications beyond just beverages.
Fruit Cocktail in Syrup
One cherry per can (maybe two if you were lucky) and everything else drowned in syrup thick enough to pave a road. And still, it was a highlight of every school lunch tray. A true cornerstone of mid-century American pantries, canned fruit cocktail emerged in the 1930s but reached peak popularity in the 1950s and ’60s.
Typically containing a mixture of diced peaches, pears, grapes, pineapple chunks, and the coveted maraschino cherry halves, all swimming in sugary syrup, this convenience food became a dietary staple for busy homemakers. It represented an accessible way to serve “fruit” year-round, regardless of seasonal availability. Del Monte and Libby’s dominated the market with virtually identical products that appeared regularly in desserts, such as ambrosia salad, as ice cream toppings, or were served plain in small bowls.
McDonald’s Fried Apple Pie
Back when McDonald’s fried their pies instead of baking them, life was just better. That crunchy shell, the molten lava apple filling—one bite and you needed both joy and burn ointment. Worth it every time. Introduced in 1968, McDonald’s original apple pies featured a distinctive rectangular shape and a bubbly, deep-fried crust that created an unmistakable textural experience—shattering crisp on the outside, molten-hot filling within. These handheld desserts quickly became a beloved menu staple, thanks to their distinctive packaging and warning about the scalding interior filling that awaited unprepared taste buds.
In 1992, to the dismay of fans nationwide, McDonald’s switched to a baked version, citing health concerns, forever altering what many considered a perfect fast-food dessert. The original fried pies featured a filling made from Northern Spy apples mixed with cinnamon and sugar, encased in a specialized dough that created characteristic bubbles when submerged in hot oil.
While the switch to baked goods occurred in 1992 on the mainland US, the original fried pies have remained available (and sometimes still are) in specific locations, notably Hawaii (where they are retained chain-wide) and some international markets, as well as occasionally at select historical or franchised locations.