halloween

Homemade Popcorn Balls

Homemade Popcorn Balls

I have fond memories of eating popcorn balls when I was a kid. One memory was during the summer. An amusement park near my home was famous for their popcorn balls. Every time we went there, we would end the day with popcorn balls.

The other memory was making our own, around Halloween. They seem to be a part of more than a few Halloween parties when I was younger.

I don’t make them often, but popcorn balls are always a special treat for friends and family. This recipe is pretty easy. Kids, supervised, could help make them. You just have to make sure the mix cools down enough before you let them form the popcorn into balls.

I am a bit of a purist and enjoy them plain, but you can add Halloween themed candies to the mix, to dress them  up for a party. Candy corn or black and orange M&M’s would both work.

The recipe calls for corn syrup. If you don’t want to use corn syrup, my recipe for a corn syrup substitute, (sugar syrup) is listed below.

 

Homemade Popcorn Balls

9 c. popped popcorn
1 c. sugar
1 T. butter
1 T. vanilla
1 c. corn syrup*

Place popcorn in large bowl and set aside. Combine sugar, butter, vanilla and corn syrup in a saucepan. Heat and boil until thick, about 4 minutes. Pour over popcorn. Stir until well coated. Let cool until safe enough to handle. With buttered hands form mixture into balls. Store wrapped tightly in plastic wrap until ready to eat. Best eaten within a few days of making. Makes about 8.

*If you don’t have corn syrup- or don’t want to use it here is a way to make a substitute for it.

 

Sugar Syrup- corn syrup substitute

3  cups granulated sugar

1 cup Water

1/2  tsp. Cream of Tartar

1/4 t. salt

Combine ingredients in a large saucepan. Bring to a boil and cover the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and cook to soft-ball stage. Stir frequently.

Soft ball stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

Remove from heat. Cool and store at room temperature. It will keep well for a month or two.

Spooky Candy Spiders

Candy Spider

This is the only kind of spider I want in my house. If you are looking for a quick spooky decoration/treat idea, you might want to make some candy spiders. These are about the size of a tarantula. Super simple and kids can make them, too. You only need a few ingredients. The body is made from marshmallows, the legs are chow mein noodles and the eyes are small candies. I used melting chocolate, but you can use any kind of chocolate you like.

 

To start, melt some chocolate. Dip the chow mein noodles in the chocolate and tap gently to remove excess. I leave one end un-dipped to make it easier to stick in the marshmallow later. Allow to harden up before going to the next step. I set them on a flexible cutting board, but wax paper is good, too. You have to peel them off later, a flexible surface is best. You’ll need 8 for each spider- so be sure to make enough. Allow for breakage.  Set a marshmallow flat side down and poke 4 holes in each side, 8 total. I used a bamboo skewer. Stick a noodle “leg” in each hole. Spoon chocolate over the marshmallow until coated. Whatever drips off can be re-melted and used again. While the chocolate is still soft, press 2 candy eyes into place. Hold them for a minute to be sure they are secure. Now, you can decorate cakes with them, use them on a dessert tray- or just eat them.

Chow mein noodle legs

Chow mein noodle legs

Insert legs into marshmallow

Insert legs into marshmallow

Spoon chocolate over the marshmallow to cover it.

Spoon chocolate over the marshmallow to cover it.

Vampire Chasers – Cheesy Garlic Toast

Vampire Chasers

Vampire Chasers

If you are concerned about keeping away vampires this Halloween, you might want to make this recipe for cheesy garlic toast. Garlic is widely accepted as a repellent for vampires- and a lot less messy than a stake through the heart.

 

This is one of my favorite appetizers. I make them a few times a year, but they are extra fun to serve at a Halloween party.

 

A mixture of garlic and onions are cooked in butter, then spread over the bread slices. That would be plenty for most garlic bread- but you take it up a notch with a cheesy/ mayo mix on top. Baked for just a few minutes- these are always a hit. They can be served as an appetizer, or as a side with dinner.

 

Vampire Chasers

1 French baguette, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise
Slice the French baguettes diagonally into 3/4 inch slices. In a medium skillet, over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Bake in a 400 degree oven for 10 minutes or broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

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