Halloween is a time when candy tempts you wherever you go. At your work place, doctor’s office, bank, hairdressers or favorite retail shops, there’s always a ready supply of Halloween goodies. It’s easy to convince yourself that a piece of candy here and there doesn’t add up, but think again! The average American consumes 24.5 pounds of candy a year — a large portion of which occurs around Halloween.

Even though they may be little candies, they pack a big sugar, calorie and fat punch. The ramifications of those candies can sneak up on you. What does 100 calories of candy look like? Well, it’s two Twig mini bars or four Tootsie Rolls or three Twizzlers or 13 candy corn pieces!

If you’re trying to lose or maintain your weight, those calories and sugar can quickly sabotage your goals. It would take a 150-pound woman about 30 minutes walking at 3 mph to burn off just those 100 calories of candy.

So what can you do when you’re stuck with pounds of candy after the Halloween? Somehow it needs to get out of the house. Try donating the candy to a non-profit organization such as Operation Gratitude (www.opgraditude.com), which sends care packages to overseas service men and women. Try freezing your favorites; this way, it will be out of sight and take longer to eat.

Some families have started a tradition of using their candy to perform “science experiments.” After the candy has been dissected or played with, it’s much less appealing for both you and your kids. For easy fun “science experiments,” check out www.candyexperiemtns.com.

If nothing else works, you can always throw out the candy. Hopefully you won’t be tempted to eat it when it’s at the bottom of the trash can.

Apple Granola Crisp

Makes 4 servings

Recipe adapted from cleaneatingmag.com

Filling

• 5 apples (your favorite variety), sliced

• 2 tablespoons agave nectar

• 2 tablespoons fresh lemon juice

• 2 tablespoons whole wheat flour

• 1 teaspoon cinnamon

• 1 teaspoon ground nutmeg

Topping

• 1 cup rolled oats

• 1/3 cup almonds, slightly crushed

• 1/3 cup sunflower seeds

• 1/3 cup pumpkin seeds

• 2 tablespoons agave nectar

• 1 tablespoon olive oil

• 1/2 teaspoon cinnamon

• 1 teaspoon ground nutmeg

Preheat oven to 350?F. Prepare filling by combining ingredients in a bowl, mix well to coat apples. Pour mixture on a non stick baking pan, distribute evenly.

Prepare topping by combining all ingredients in a bowl. Stir to combine. Spread topping evenly over filling mixture in baking pan.

Cover pan with aluminum foil. Bake for 45 minutes or until mixture bubbles at the edge and apples are tender when pierced with knife. Remove aluminum foil and return pan to oven for 10 to 15 minutes or until granola is golden brown. Remove and let stand before serving, Enjoy!

Emily Gedney and Kali Garges, who assists in the writing of this column, are registered dietitians at Evolution Bodywork & Nutrition in Bristol.