Halloween is only two days away; no need to worry there’s still time to prepare some home-made goodness to share with the neighborhood zombies, vampires and goblins.
Sweet and salty caramel corn gives you a hint of healthiness, after all the name does say “corn.” Seriously, this is the stuff that Cracker Jacks is made of, bringing to mind many delicious childhood memories.
Caramel Corn with Sea Salt
1 cup butter
2 cups brown sugar
½ cup light corn syrup
1 teaspoon baking soda
1 teaspoon flaky sea salt
8 quarts popcorn
Bring butter, brown sugar and corn syrup to a boil over medium heat and boil for 5 minutes, stirring constantly. Remove from heat and add 1 teaspoon baking soda; whip mixture. It will puff up and become light and airy. Pour over popcorn and mix quickly. Carefully, spread onto lightly oiled baking sheets to cool, sprinkle with sea salt.
Serve caramel corn in a bowl for the grabbing, packaged in seasonal cello bags or form into balls while it is still warm.
On a more savory vibe, a mixture of spicy nuts comes together quickly. Choose raw, unsalted nuts such as hazelnuts, almonds and walnuts, go squirrelly. Now, think about herbs, flavors and spices that you enjoy; combinations of rosemary and garlic, brown sugar, chile and lime or sweet-smoked paprika with thyme and red pepper flakes. Whisk together one tablespoon each of olive oil and melted butter, with three teaspoons of spices; pour over three cups of nuts. Spread onto a baking sheet and toast in a 350 degree oven for 20 minutes, stirring occasionally.