6 Halloween Treats to Nourish Your Favorite Goblins

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As I’ve noted here before, things were different when I was a kid. It was the era of Space Age food, Tang and TV dinners. Come to think of it, thanks to Tang, I can’t stand to drink fresh orange juice with pulp to this day. Halloween was no exception. By the time we were 5, my friends and I were skipping up the block unsupervised to demand candy from the neighbors.

homemade-halloween-treatsI knew to bring my haul home for Mom to inspect before I opened even one little Tootsie Roll or package of Smarties. We’d dump the contents of my trick-or-treating bag onto the dining room table and she’d paw through it, pulling out anything that looked vaguely suspicious. It was, after all, the age of urban legends about razor blades in apples and poisoned candy. That meant any unpackaged goodies were discarded–pieces of fruit and homemade treats (unless I could absolutely, positively recall who had given to me).

Looking back, I think that concern was really an excuse for Mom to set aside her favorite treats to nibble when I wasn’t looking. I was OK with that, as long as she didn’t swipe my Clark bars.

Times have changed, though. Kids still go trick-or-treating, of course, but little ghouls and goblins are just as likely to gather for a party at a friend’s house. In that case, homemade Halloween treats will trump the store-bought kind every time. With that in mind, here are 6 treats from the Nourish Network kitchens. Happy Halloween, my little fiends!

Noe’s Remixed Party Mix. Unlike me and my mom, not everyone has a raging sweet tooth. Put out bowls of this savory, updated version of Chex mix to help counteract the holiday sugar high.

No-Bake Peanut Butter Treats. Little ghosts will gobble up these these chocolate-topped popcorn squares no time. If you want to enjoy any yourself, take my mom’s cue and set aside a couple of them before the party starts.

Salted Pistachio Brittle. Crunchy, salty and sweet, this brittle is delightful on its own or sprinkled over vanilla ice cream.

Ruby-Studded Meringue Buttons. For Halloween, you can use candy corn in place of  the dried fruit and almonds called for in this recipe. Boo!

Fair-Trade Chocolate Earthquake Cookies. Made with dark chocolate, these cookies are full of deep-flavored goodness that will appeal to grown-up ghouls who haven’t figured out that they’ve outgrown trick-or-treating. (No, you’re never really too old.)

Maple Caramel Popcorn. This goody is mildly addictive, but because it’s based on fiber-rich popcorn it’s also filling so you can’t overindulge. Well, not too much, anyway…

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Maple Caramel Popcorn

Think of this caramel popcorn recipe as Cracker Jacks with an upscale theme. I’m into Chinese five spice powder these days and like the bright note it lends to the caramel. If you don’t have it on hand, you can substitute ground cinnamon. Because this caramel is made with maple syrup and agave nectar, it doesn’t change color dramatically, so this is a good recipe to use a candy thermometer or digital thermometer. You can break this popcorn into bite-size pieces or form it into popcorn balls.

maple-caramel-popcorn-balls10 cups plain popped popcorn (about 1/2 cup unpopped)
3/4 cup dry-roasted peanuts
3/4 teaspoon sea salt
1/2 teaspoon Chinese five spice powder
1/4 teaspoon baking soda
1 cup sugar
3 tablespoons maple syrup
2 tablespoons raw organic blue agave nectar
2 tablespoons water
2 tablespoons butter
1 teaspoon lemon juice

Place popped popcorn and peanuts in a large, lightly oiled bowl. Combine salt, Chinese five spice and baking soda in a small bowl. Lightly oil 2 silicone spatulas or wooden spoons. Set aside.

Combine sugar and remaining ingredients in a small saucepan over medium heat. Bring to a boil. Place a heatproof bowl in the top of the saucepan for 2 minutes; the condensation will wash away any sugar that has crystallized on the side of the pan. Remove bowl. Cook sugar mixture until it registers 300 degrees F on a candy thermometer, about 10 minutes. Remove from heat and whisk in the salt mixture (the caramel will bubble).

Pour caramel over popcorn mixture. Toss to combine with two lightly oiled silicone spatulas. When the mixture begins to set (it should be cool enough to handle; otherwise wear a pair of latex gloves), lightly oil your hands and, working quickly, break it apart into bite-size pieces or form it into 2-inch balls. Place on a baking sheet to cool completely. Store in an airtight container for up to 5 days.

Serves 20-25