Halloween Desserts


    Popcorn Balls

    1 cup unpopped popcorn
    1/4 cup butter
    1 cup miniature marshmallows
    1 (16 ounce) box powdered sugar
    3/4 cup light corn syrup
    2 tablespoons water
    food coloring

    Pop popcorn in microwave or on stove according to
    instructions. Place the popped popcorn in a large bowl.
    In a medium pan, add the butter and melt on low, then
    add the marshmallows, powdered sugar, corn syrup
    and water. Cook while stirring until it comes to a hard
    boil. Remove from heat and add a few drops of food
    coloring until it turns the color you wish. Stir well and
    pour over the popcorn. Stir to coat all of the popcorn,
    then shape into ball with buttered hands. Wrap each
    ball with plastic wrap.

    Autumn Popcorn Mix

    10 cups popped popcorn (plain)
    1 cup dry-roasted salted peanuts
    1/4 cup honey
    2 tablespoons cider
    2 tablespoons margarine
    1/2 teaspoon ground cinnamon

    Preheat the oven to 350 degrees F. Place popcorn and
    peanuts in a 13x9x2 baking pan. In a pan, stir together
    the honey, cider, margarine, and cinnamon until well
    mixed. Bring to boil over medium heat. Drizzle the honey
    mixture over the popcorn and nut mixture. Toss until well
    mixed in the pan. Bake for 15 minutes, stirring 2-3 times
    during baking. When finished, spread the mixture onto
    large sheet of foil or a buttered cookie pan. Cool. Store in
    a covered container.

    Caramel Popcorn Clusters

    10 cups popped popcorn
    2 cups almonds
    1 cup packed light brown sugar
    1/2 cup margarine
    1/4 cup light corn syrup
    2 teaspoons vanilla
    1 teaspoon almond extract
    1/2 teaspoon baking soda

    Preheat oven to 250 degrees. Spray a large baking sheet
    with cooking spray or lightly grease with margarine. Mix
    the popcorn and almonds in a large bowl. Combine brown
    sugar, margarine and corn syrup in a medium pan. Over
    low heat, stir the mixture until the sugar dissolves. Increase
    the heat to high and boil for 5 minutes. Remove from heat;
    stir in vanilla, almond extract and baking soda. Pour over
    the popcorn and almonds, quickly stirring to coat. Spread
    the mixture onto the baking sheet, spreading evenly. Bake
    for 1 hour. Cool and break into pieces and store in airtight

    Mini Popcorn Balls

    10 cups popped corn
    1 (1-lb.) bag miniature marshmallows
    1/4 cup margarine
    1 cup toffee pieces or mini M&Ms
    1 cup butterscotch chips
    Orange food coloring

    Place popcorn, candy and butterscotch chips in large bowl;
    set aside. Heat the butter in a large pan until just melted, then
    add the marshmallows and cook over low heat, stirring until
    melted and smooth. Stir in several drops of food coloring and
    stir. Pour over popcorn and candy, tossing to coat evenly.
    Cool 5 minutes. Butter hands and form into 2 or 3-inch balls.
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  • Halloween desserts
    These are going to work great in my treat boxes I make for Christmas. Keep the good recipes coming.
  • This thread has been moved to the Halloween Recipes subforum for proper placement.