The holiday season is quickly approaching. While some may say it begins with Thanksgiving, others believe it starts with Halloween. In any case, these festivities often have one thing in common: FOOD! As much as we may want to reach for that brightly-colored candy corn or that caramel-covered candy apple that may seem like it’s tempting you from afar, we must be remember the consequences that may come from indulging! However, this certainly doesn’t mean we can’t treat ourselves to something delicious this Halloween!
Below I have included a couple recipes for Halloween treats that will satisfy that craving for something sweet – yet won’t make a lasting impact on your waist line. Both a trick and a treat!!!
Pumpkin Seeds
INGREDIENTS
• One pumpkin
• Olive oil
• Sea salt
METHOD
1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread the seeds out over the roasting pan, all in one layer. Drizzle with the olive oil, being sure to cover all of the seeds. Bake on the top rack until the seeds begin to brown, 10-20 minutes, depending on the size of the seeds. (Smaller pumpkin seeds could toast more quickly.) When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Enjoy!
Chocolate Pretzel Popcorn Balls
INGREDIENTS
• At least 8 cups of freshly popped popcorn
• 1/4 cup agave nectar or honey
• 1/4 cup creamy natural peanut butter or almond butter, at room temperature
• 2 tablespoons finely chopped dark chocolate-covered pretzels
METHOD
1. Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in a large bowl.
2. Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more.
3. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in dark chocolate-covered pretzels.
4. Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the pretzels). Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.
5. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.