It's almost Halloween! And we all celebrate Halloween a little differently, or sometimes not at all. Costumes, candy, and scary movies usually factor into the Halloween equation is some way or another. For me, the candy part of Halloween has lost it's charm. Give me a chocolate bar any day, but the chewy sugary candy stuff is not my thing anymore. So, I thought I would share some alternative treats to enjoy on Halloween.
Toasted Pumpkin Seeds
Carving pumpkins this year? Put those seeds to good use and toast 'em for a delicious snack. You will need:
- About 2 cups raw pumpkin seeds
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 tablespoons melted butter
- 1 1/4 teaspoons seasoned salt
- Preheat the oven to 250 degrees F
- Rinse the pumpkin seeds and pat dry. Place them in a bowl.
- Add Worcestershire sauce, melted butter & seasoned salt.
- Stir until evenly coated. Spread out in an even layer on a baking sheet.
- Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.
Popcorn balls can be great tasting but are often loaded with sugar. Try this recipe, it uses honey and is full of flavor. Here's what you'll need:
- 20 cups air-popped popcorn (about 1 cup kernels)
- 1 1/4 cups butter, cut into chunks, plus more for your hands
- 1 1/4 cups honey
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.
- In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.
- Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.
- Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.
- Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.