Can you believe that Halloween is here? With plenty of parties, outings, and events to head to, you are bound to need some treats to bring with you. Spoil your family and friends with these tasty Halloween treats made with maple syrup.
We know there will be some trick-or-treating but we also know there will be times when you need some adult-type snacks and drinks. So we’ve got plenty for you to choose from and enjoy.
Spooky Treats for Kids
Halloween isn’t just about candy. There are so many tasty fall and Halloween treats that you can make the kids right in your own kitchen. These recipes are great for Halloween night or to take with you to a party.
Place the oil and the salt in a large pot and swirl the oil around to distribute the salt. Place three or four popcorn kernels in the pot and turn the heat to high. Cover the pot with a splatter guard screen or a lid, slightly ajar to keep the kernels from popping out, but allowing for the steam to escape.
Once the popcorn kernels have popped, turn off the heat and add the remaining 1/3 cup of popcorn. Shake the popcorn to coat with the oil. Wait 30 seconds for the popcorn to warm up (this allows for the popcorn to evenly heat – meaning fewer unpopped kernels) then turn the heat back on to medium-high.
Wait until the popcorn starts to pop, shaking the pot occasionally to make sure the popcorn doesn’t burn as you make it. Once the popcorn has slowed to popping every 2 seconds or so, turn off the heat. Shake it one or two more times to make sure no more popcorn is going to pop, and then empty it into a large heatproof bowl, placed on a trivet or oven pad.
Lightly oil a baking sheet or line it with a Silpat. Preheat the oven to 250°F. Pour 3/4 cup of the maple syrup and butter into a small saucepan. Cook the syrup on medium-high, stirring frequently, until it reaches 250°, the firm ball stage (when a little bit of syrup is dropped into cold water, it will form a firm ball that will flatten when you squeeze it) – about 8 to 10 minutes. Watch the pan carefully as the maple syrup may boil over. Drizzle the syrup over the popcorn and toss with a heatproof spatula or wooden spoon.
Keep tossing the popcorn with the maple syrup until the popcorn is evenly coated. Spread the popcorn on the prepared baking sheet, and pick out any uncooked kernels. Place in the oven for 15 minutes.
About 10 minutes after you put the popcorn in the oven, pour the reserve 1/2 cup of maple syrup in the same saucepan and heat until it reaches 250°F. Since there is less maple syrup it should reach the firm ball stage about the same time you take the popcorn out of the oven. If it doesn’t, that’s okay, you can leave the popcorn in the oven for a few more minutes.
Once the popcorn has baked and the maple syrup has reached 250°, take the popcorn out of the oven. The popcorn should have browned a bit and crisped up. Pour it back in the same large heatproof bowl and drizzle the maple syrup over the popcorn. Working fast, toss the popcorn with the maple syrup and quickly form the popcorn into balls. Place them back on the baking sheet. Let cool and store in an airtight container.
In a microwaveable bowl, combine the chocolate and butter. Microwave in 15-second intervals until the chocolate melts completely when stirred (it should take about 45 seconds).
Stir in the maple syrup and vanilla. Transfer mixture to a larger bowl if necessary and whisk in the eggs until smooth.
Add the whole wheat pastry flour, salt, and baking powder; whisk to incorporate. You should have a thick, pourable batter, almost like pancake batter.
Freeze the batter for at least 1 hour, until you can scoop it with a spoon.
Preheat the oven to 350°F.
Scoop the dough out by tablespoonfuls onto a parchment paper or silicone mat-lined baking sheet. Bake for 6-8 minutes, until just set. For the frosting:
Stir the softened cream cheese and maple syrup together in a bowl. If the cream cheese is still too hard, microwave the mixture in 10-second increments until it blends together easily.
Put the corner of a Ziploc bag into a cup and fold the bag over the edges of the cup, then spoon the frosting into the corner of the bag. Squeeze out the extra air, seal the bag, and twist to make a little pastry bag.
To use, cut off the tiniest amount possible of the bag’s corner (you can always snip again to make the hole bigger) and squeeze out the frosting!
Don’t forget about the adults! Make sure to have some treats and drinks on hand for the adults this spooky season as well. The kids don’t get to have all the fun! Keep the parents happy with some of these tasty recipes.