Ooey, Gooey, Sticky, Chewy {Recipe: Can't Lose Popcorn Balls}

Popcorn balls are one of my favorite treats this time of year. This recipe is one that I used to make when I was a teen; it originally comes from 'Teen Magazine. Warning: you need strong teeth, they're chewy! 🚫for those who have braces. 

Can't Lose Popcorn Balls

12 cups popped popcorn
2 cups dry-roasted peanuts 
1 cup raisins
1 cup sugar
3/4 cup light corn syrup
1-14 ounce can sweetened condensed milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract

1. Combine popcorn, peanuts, and raisins in an extra large mixing bowl; set aside.

2. In a heavy saucepan combine sugar, corn syrup, sweetened condensed milk, and salt; mix well. Cook mixture over medium heat, stirring constantly, until it reaches 230ºF on a candy thermometer or until a small amount dripped into cold water forms a soft ball. Once soft ball stage is reached, remove mixture from heat, let cool slightly (about one minute), then stir in butter and vanilla. 

3. Pour caramel mixture over popcorn mixture; toss to coat. With well buttered hands, quickly shape coated popcorn into approximately 3" balls. Be very careful when forming the balls that the caramel is not too hot, it can burn your hands! Keep cold water close by just in case you get some caramel that is too hot on your hands. This part is a tricky, you don't want to wait for the caramel to cool too much, or else the popcorn won't stick together. Place popcorn balls on a baking sheet lined with parchment paper or silicone baking mat; let stand at room temperature until completely cool. Loosely cover or wrap individually with plastic wrap. 

Makes 12 to 14 popcorn balls

Note: There were several peanuts left over on the bottom of the bowl after forming the balls, so I chopped them up and set aside. I then melted about 1/2 cup milk chocolate chips in the microwave (for 1 minute, stir, and about 30 seconds more), and drizzled the chocolate over the popcorn balls. I finished the popcorn balls off by sprinkling the chopped peanuts on top. I placed the tray of popcorn balls into the freezer for about 15 minutes to harden the chocolate. 

Happy Halloween!

So Easy Even a Kindergartener Can Make Them! {Recipe: Vegan Pumpkin Muffins}

When looking for another recipe, I came across this recipe for pumpkin muffin recipe. It comes from my daughter's kindergarten class at her Montessori school. The teacher supplied the recipe and I volunteered to help the kindergarteners make them. If I remember correctly, it went smoothly and students loved making them. My daughter is now 16 and a junior in high school.

Vegan Pumpkin Muffins 

These are sweet enough on their own, but I add a little Maple Glaze if I want to decorate them a bit. I have served these as a vegan option at Thanksgiving. 

2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar
1 cup pumpkin
1/2 cup applesauce
1 1/3 cup all purpose flour
1/3 whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves

1. Preheat oven to 350ºF. Line muffin tin with cupcake liners; set aside.
2. In a medium size mixing bowl, whisk together flax seed meal and water. Mix in sugar, pumpkin, and applesauce: set aside.
3. In a large mixing bowl, whisk together all purpose flour, whole wheat flour, baking soda cinnamon, salt baking powder, nutmeg, and cloves.  Add pumpkin mixture and stir until well combined, but be careful not to over mix. Pour batter into prepared muffin tin.
4. Bake in a preheated oven for 15-20 minutes or until a toothpick inserted into the center of one muffin and comes out clean. 

Maple Glaze

1 cup powdered sugar
2 tablespoons maple syrup
1/8 teaspoon maple extract (optional)
1-2 teaspoons water

Whisk together all of the ingredients, except water. If glaze is too thick, add water 1/2 teaspoon at a time until desired consistency is achieved.


Makes 12 muffins

Enjoy!