Halloween is a time for parties, and what would those get-togethers be without snacks and sweet treats? Popcorn balls have been a favorite for generations, but over time they’ve evolved, like this recipe for Peanut Butter Popcorn Balls. They have an extra crunch with the addition of the dry-roasted peanuts and chunky peanut butter inside.
You might also like to treat yourself, as well as trick-or-treaters, to a bowl of sweet and salty Cinnamon Apple Halloween Mix.
For an extra fun treat, make a batch of Witches’ Fingers. Take a bag of circus peanut candies and carve a little indention on the end and press half a piece of a red Mike and Ike candy in the indention. Happy Halloween!
PEANUT BUTTER POPCORN BALLS
5 cups popped corn
1 cup dry-roasted peanuts
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup chunky peanut butter
1/2 teaspoon vanilla
Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from heat; stir in peanut butter and vanilla.
Quickly pour over popcorn-peanut mixture and mix well. When cool enough to handle, quickly shape into 10 2 1/2-inch balls.
Let stand at room temperature until firm. Then, wrap in plastic wrap. Makes 10 popcorn balls.
CINNAMON APPLE HALLOWEEN MIX
5 cups Corn or Wheat Chex cereal
1 cup lightly salted whole almonds
1/4 cup butter or margarine
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup chopped dried apples
1 (3.25-ounce) bag of small yogurt-covered pretzels
In a large microwavable bowl, mix cereal and almonds. In a 2-cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon on high, uncovered, for about 2 minutes, stirring after 1 minute, until mixture is boiling; stir.
Pour over cereal mixture, stirring until evenly coated.
Microwave on high, uncovered for 3 minutes, stirring and scraping bowl after every minute.
Stir in apples and microwave on high, uncovered, for about 2 minutes or until apples just begin to brown on the edges. Spread on waxed paper or foil to cool for about 5 minutes.
Place in a serving bowl and fold in yogurt-covered pretzels. Store in airtight container until ready to serve. Makes 8 1-cup servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
