Halloween is just around the corner and what better time to reminisce than this? When I was a kid Halloween was, for me, the most important holiday of the year. When do you get to dress any way you like and eat a boat load of candy without being scolded? I can’t even begin to tell you how much fun I used to have on Halloween. To this day it is still my favorite holiday. It’s a no muss, no fuss kind of a day.
Now that I am grown up I still like to dress crazy, eat candy and act wacky (sometimes not on Halloween). I’ve always thought the dress of that day should be scary and creepy. No princess dress for me. I usually went with costumes such as The Bride of Frankenstein or Crazy Lady (I wore a straight jacket my Uncle Carmie somehow procured for me while he was working as a plumber at County Hospital in Chicago). I’ve dressed up as a Zombie from the Night of the Living Dead movie, a Hippie Gone Crazy and even a Vampire Nun. Of course these costumes came about after my Mother let me make my own decision on costuming. Before that, while Mom was still in charge, She would dress me as the standard pirate, princess, clown or whatever costume I wore in the school play that year.
I loved going to Halloween parties then and still do today. This year is going to be the best ever. The party I am attending is an underground costume party that only “Halloween Aficionados” are allowed to attend. Enough on that as I can’t give away the secret.
Anyway, I thought this year I would dress as the Hatchet Chef. Get the picture? My costume is made and ready to scare the faint of heart. After working in restaurant kitchens for most of my life, I can easily say that my costume is based on a chef I once worked for. He was pretty scary and creepy.
I am bringing some treats to the party that remind me very much of my Halloweens past and thought it might remind many of you of the treats that we were given and aloud to eat when there was no scare of tainted Halloween treats.
Popcorn-Peanut Balls
Popcorn-Peanut Balls
Makes 2 Dozen 2 ½ “ Balls
16 Cups Plain Popped Popcorn, Salted
1½ Cups Roasted Salted Peanuts
1 Stick Unsalted Butter
1 ½ 10 Ounce Bags Mini Marshmallows
¾ Cup Firmly Packed Dark Brown Sugar
To pop the corn you can use either microwave popcorn, make it yourself in a hot air popper or make it on the stove in a heavy duty pan (the old fashioned way). It’s your choice.
In a large pan such as a Dutch oven, melt the butter over medium heat. Add the marshmallows and brown sugar to the melted butter and continuously stir until the marshmallows are melted and the brown sugar is dissolved. Remove from the heat and immediately add the popcorn and peanuts to the pan. Stir with a large spoon until all of the popcorn and peanuts are coated with the marshmallow mixture.
Form 2½ “ balls keeping your hands buttered the whole time (this makes it easier to form the balls since the mixture is quite sticky). Place the popcorn-peanut balls on a sheet pan or cookie sheet lined with parchment paper or silpat non-stick baking mat. Let the popcorn-peanut balls set for at least 2 hours.
You can either set them out on a platter or wrap in cellophane candy bags.
- Caramel Apples
Caramel Apples
12 Medium Size Apples (Your Choice of Favorites)
2 Cups Granulated Sugar
½ Cup Water
2 Cups Heavy Cream, Heated
1 Cup Coarsely Chopped Pecans for Dipping
Coarse Sea Salt for Sprinkling
In a small sauté pan, toast the pecans over medium heat, tossing several times, until pecans become fragrant, about 3 to 4 minutes. Remove from heat and set aside to cool.
In a medium-large heavy sauce pan (a 6 quart size is best) place the sugar and water. Swirl pan over high heat until sugar is dissolved and cook until mixture turns brown NOT BURNT. Remove from heat: CAREFULLY and SLOWLY add 2 heated cups heavy cream. When you add the cream to the sugar mixture it will bubble up and if you add too much too fast it will flow over the sides of the pan. This could be dangerous so please be careful. Mix with a large stainless steel spoon and return to heat. Simmer the sauce over medium heat until temperature on candy thermometer reaches 240 degrees. Remove from heat. Transfer to a heat proof deep and narrow bowl and set aside to cool for about 10 minutes.
Insert a 5” pointed dowel into each apple (I used plastic tree branches purchased at a craft store).
Dip each apple, one at a time, into the caramel sauce. Let the excess caramel drip off and immediately dip into the toasted pecans, or sprinkle the top rim of the caramel apple with sea salt. Place the coated apples on a sheet pan or cookie sheet lined with waxed paper or a silpat non-stick baking mat. Let apples set before transferring to a serving platter, about 45 minutes.