Yum, cooked cream centers. Cooked the old-fashioned way in a copper kettle. Raspberry, vanilla, maple, tangerine creams and chocolate meltaway.

Choose whole almonds, filberts, Georgia pecans, or peanuts, smothered in Paul's secret recipe of either milk or dark chocolate.

Handmade sweet cream truffles. Our truffles are handmade, then dipped or smothered in milk, dark, or white chocolate.

Roasted almonds covered in milk chocolate and a thin sugar shell.

Flavorful cashew pieces roasted in brown sugar and butter, then poured on a bed of coconut, rolled thin, and scored into bite-sized pieces.

Roasted cashews in an exotic blend of white chocolate, curry and coconut.

Premium dark chocolate covers fresh, dry roasted pistachios.

Moist raisins wrapped in rich dark chocolate.

Fresh roasted cashews in rich, dark chocolate with a hint of sea salt.

Espresso beans come in an assorted package with white, dark, and milk chocolate.

A festive mix of licorice creams, pastels and chews.

8 oz. bag of milk chocolate maltballs has crispy malt centers dipped in smooth milk chocolate.

Moist raisins wrapped in creamy milk chocolate.

8 oz. of a delicious pistachios covered with rich butter toffee, milk chocolate and confectioner's sugar.

7 oz. bag of peanut brittle only contains 5 ingredients, and those 5 bring you tons of flavor.

7 oz. bag of pecan brittle only contains 5 ingredients, and those 5 bring you tons of flavor.

9 oz. bag of praline pecan halves is bound to make you have a great day! The sweet and crunchy praline on the Southern Georgia pecans is a perfect combination to settle your taste bud cravings.

Spicy.

The first piece of candy made by Paul Thomas in 1975, same recipe. Oh my! Melt-in-your mouth tender vanilla marshmallow squares wrapped in our rich dark chocolate.

Almonds roasted in butter and sugar to 300 degrees, then spread on a granite slab and scored into squares. The almond butter crunch is then cloaked in milk or dark chocolate, and topped with a whole almond. Heaven!

Try this perfect combination of caramel made from fresh, sweet cream, hand deposited on a bed of Georgia pecans, then encased in Paul's secret recipe of milk or dark chocolate.