Katie Lee’s Halloween Treats
Halloween is just a few days away and chef Katie Lee taught us how to make some hauntingly delicious treats!
Popcorn Balls
Ingredients:
12 cups popped popcorn
1 cup sugar
3/4 cup light brown sugar
1 cup corn syrup
1 tablespoon butter
1/2 cup water
Optional: brown and orange M&Ms, chopped dried fruit, black and orange jelly beans, toasted pumpkin seeds
Directions:
Line two baking sheets with waxed paper and spray with non-stick cooking spray. Spray a large bowl with cooking spray and place popcorn in it and optional ingredients, if using.
In a medium saucepan fitted with a candy thermometer, bring sugar, brown sugar, corn syrup, butter, and water to a boil over medium-high heat. Reduce heat to medium and cook until mixture reaches 260 F. Carefully pour the syrup over the popcorn mixture. Stir with a greased spoon to distribute. Let sit for 1 to 2 minutes. With greased hands, form into 3 inch balls and place on prepared baking sheets. Let cool completely.
Get Katie’s recipes for caramel apples and chocolate peanut butter balls!
Caramel Apples
Ingredients:
6 apples
1 (14 ounce) bag individual caramels, unwrapped
2 tablespoons milk
Optional toppings: black and orange sprinkles, chopped nuts, mini chocolate chips, crushed Oreos
Directions:
Line a baking sheet with waxed paper and spray with nonstick cooking spray.
Remove the steam from each apple and insert a craft stick.
Place the caramels and milk in a small sauce over medium heat. Stir until the mixture is completely melted.
Quickly dip each apple in the caramel and then roll in desired topping. Place on prepared baking sheet and refrigerate until set, about 15 minutes.
Chocolate Peanut Butter Balls
Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups confectioner’s sugar
Orange food coloring
8 ounces semi-sweet chocolate
Directions:
Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt butter and peanut butter.
Stir in the vanilla. Remove from the heat. Stir in the confectioner’s sugar. Add a few drops of orange food coloring until the color of a pumpkin. Stir until smooth.
Mixture will be the texture of thick dough. While still warm, use a tablespoon and shape the dough into balls. Place on baking sheet.
Melt chocolate and use a toothpick to dip balls half in chocolate.
Place back on baking sheet. Refrigerate until set (about 1 hour.)
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Tuesday December 29th, 2009 at 10:28 am
The Cocoalate Peanut Butter Balls sound good I might try it none day!