There’s certainly no shortage of sweet treats this time of year. Mountains of glittering, foil-wrapped candies adorn office desks and kitchen counters alike, tempting passersby to indulge at every turn. Though the abundance of goodies excites my sweet tooth, the wide range of offerings all too often prove disappointing to my taste buds; throat-searing sugary centers enrobed in waxy chocolate coatings are more common than not, each morsel putting on a festive facade to mask its flat flavors. Time and again, each new crop of bewitching confections fails to satisfy. Stop the madness, I say! Step away from the shiny packages and seek solace in a far more satisfying popcorn snack experience.
Popcorn, the crisp, fluffy kernels that boast an impressive serving of fiber in each handful are the savior of peckish healthy eaters everywhere. This workhorse snack provides the perfect blank canvas for a Halloween treat that’s a far lesser evil than those frightful mass-produced candies.
Tinted a monstrous shade of green thanks to the bold addition of green tea powder, each bite of this popcorn snack recipe rings with the complex interplay of sweet and bitter tastes, each in perfect harmony. Crunchy clusters of pumpkin seeds round out the mix with a subtly nutty flavor. Drizzling dark chocolate over the top really gilds the lily, but for an event as flamboyant as Halloween, it seems appropriate to pull out all the stops.
Though little trick-or-treaters may not appreciate this more mature, sugar-coated delight, that only means there’s more of this delicious popcorn snack to go around for the rest of us. It may appear to yield an intimidating amount of glorious green kernels, but don’t you dream of reducing the recipe. Not even the most sour ghost or ghoul could resist its wicked charm.
Matcha Monster Munch
6 Cups Freshly Popped Popcorn
1 Cup Pepitas
3/4 Cup Granulated Sugar
2 Teaspoons Matcha
1/4 Cup Brown Rice Syrup
1 Tablespoon Vegan Butter or Coconut Oil, Melted
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4 Ounces (About 3/4 Cup Chopped) Bittersweet Chocolate, Melted
Preheat your oven to 200 degrees and lightly grease a jelly roll pan or any rimmed baking sheet. Combine the popped corn and pumpkin seeds in a large bowl and set aside.
In medium saucepan with high sides, combine the sugar, matcha, rice syrup, melted butter or coconut oil, and salt. Whisk vigorously to break up any small clumps of matcha before proceeding. They can be tricky to disperse, especially in hot liquids, so don’t be afraid to really beat the mixture up while you have the chance. Set the pan on the stove over medium heat.
Periodically stir as the mixture heats up, until the sugar has dissolved. Once it reaches a full boil, stop stirring and allow it to cook at a lively bubble for 5 minutes. Don’t rush it!
Remove from heat and stir in vanilla. Working quickly but carefully, pour the hot sugar syrup over your bowl of popped corn and gently stir to coat. Transfer the entire thing over to your prepared baking pan, spreading it out into an even a layer as possible, and move it into your oven. Bake, stirring every 15 minutes, for 1 hour.
Let cool completely before drizzling all over with melted chocolate. Allow the chocolate to fully set before breaking the popcorn into large clusters. Store in an airtight container in a cool place for 3 – 4 days, maximum.
Makes About 7 Cups; 6 – 8 Servings
’tis time! ’tis time!
Round about the caldron go;
Double, double toil and trouble;
Fire burn, and caldron bubble.
Fear not, dear readers. The bubbling hell broth on my stove on this crisp October evening is not poison, nor calls for such unpleasant inclusions as eye of newt or baboon’s blood. Quite the contrary, the glowing orange brew cooking away on my fire lands distinctly on the opposite end of that spectrum, farm from poison, or similarly tricky “treats.”
Forget the laundry list of obscure magical inclusions. Candy is possible not only with simple everyday ingredients, but wholesome staples that wouldn’t spook the healthiest of goblins- Or their parents.
Pumpkin spice, straight to the point, possesses these gummy morsels with more than a merely haunting flavor. Spirited seasonal sweetness rings true in each chewy bite, casting an impossibly enchanting spell. Quantities may look small, but each batch produces a bountiful harvest of tiny pumpkin pieces, so there should be plenty to appease any hungry apparitions that arrive as the witching hour approaches. That said, they’re so quick and effortless to whip up, it may not be such a bad idea to stock up, before those charming costumed creatures turn into ravenous monsters.
Pumpkin Spice Gummies
Have four mini pumpkin candy molds at the ready, or a comparable shape. Alternately, you can line an 8 x 8-inch square baking pan with foil and plan to simply cut out gummy squares. Just be sure to lightly grease the foil before proceeding.
Whisk all of the ingredients in a small saucepan until smooth and set over medium heat. Stir gently but consistently; you should start to feel the mixture thicken almost instantly. Continue scraping the bottom and sides of the pan as you stir to prevent sticking or burning, until the mixture is sticky but spoonable. It will be so dense that it doesn’t quite come to a boil, but should bubble up around the edges quite a bit.
Smooth the mixture into your molds as quickly as possible, is the candy sets up very quickly. Let stand at room temperature until fully set; at least 20 – 30 minutes. Pop the pumpkins out of the molds and trim away any excess, if necessary. Store in an air-tight container in the fridge for 5 – 7 days… If they don’t mysteriously disappear first…
Makes About 60 Mini Pumpkin Gummies
Halloween is upon us once again, bringing with it an endless buffet of “creepy” eats and other grotesque delights. Spaghetti worms and grape eyeballs are perhaps some of the most infamous edible gags, but more modern cooks have become increasingly creative with their monstrous recipes. Bloody fingers are a personal favorite, closely followed by the ever-tempting molded gelatinous brains. It’s easy to whip up a fairly horrific dinner party with a few crafty tricks, but I’m here today to tell you that these examples are all child’s play. If you want to really horrify, disgust, and alarm your Halloween party guests, you need to pull out the big guns and employ one ingredient that looks truly evil. Crack the tin can open to unleash the aroma of mild sewage, revealing the black, inky slug within. If it were smooth and consistent, that would be one thing, but oh no- We’re talking about a chunky, irregular texture like something already partially digested, gently fermenting in its own juices.
What on earth am I talking about, you ask? None other than huitlacoche. Evil only in appearance and not in content, it’s actually a fungus that grows on corn, which explains where it gets the alternative nickname of “corn smut.” Aficionados compare the flavor to that of black truffles, going to all ends of the earth to source these strange spores. It’s almost impossible to find them fresh unless you live very close to Mexico or California, but every now and then, one stray can will pop up on local grocery store shelves, and curiosity finally got the best of me during this particular witching hour.
I tried in vain to photograph the contents of that fateful can, but for the sake of retaining any decent readership, it would be irresponsible to post such a vile image on a food blog. If you can’t take my word for it, then I implore you to take the fate of your stomach in your own hands and click through here. I’ll spare you the goriest details, but it honestly does look like rotting entrails mashed into sludgy excrement.
Mmm, aren’t you getting hungry for this recipe coming up?! Wait, before you run away, I promise it gets much more appetizing from here on in!
Using fresh corn as the base and inspiration for the the dish, huitlacoche plays a starring role without imparting its truly evil ways. Swirled mischievously atop this golden bowl of creamy soup, the color contrast is striking, perfect for a bit of elegant Halloween fun. Transformed by simply tossing the whole fungus mixture into the blender, it becomes much more palatable once its textural shortcomings are literally smoothed out. Although I would hardly say it reaches the pantheon of flavor that true truffles can claim, it does lend a pleasantly earthy, perhaps even slightly smoky flavor to this sweet corn velouté. An effortlessly arresting first course for any meal, the mystery of that jet-black garnish adds to the allure almost as much as the taste itself.
For the less adventurous, you have my permission to omit the evil fungus spores and enjoy a simple, comforting bowl of plain corn soup instead. It won’t be half as much fun to serve, but it will be just as delicious.
Evil Corn Soup (AKA, Corn Smut Soup)
3 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
1 Roma Tomato, Diced
1 Teaspoon Salt
2 Cups Vegetable Broth
1 Tablespoon Light Agave Nectar
12 Ounces (About 2 1/2 – 2 2/3 Cups) Fresh or Frozen Corn Kernels
1/3 Cup Hulled Hemp Seeds
1 Tablespoon Lime Juice
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Black Pepper
1/4 Cup Soup [Above]
1 7-Ounce Can Huitlacoche
1/2 Cup Fresh Snipped Chives
In a large stock pot set over medium heat, sauté the onion and tomato in olive oil for 10 minutes, or until onions are translucent. Add salt, broth, tomatoes, and agave. Reserve 1/2 cup of the corn kernels, and add the rest into the pot as well, allowing the whole mixture to simmer for 15 minutes. Transfer the vegetables to your blender, along with the hemp seeds, lime juice, and spices. Blend on high until thoroughly pureed and perfectly silky-smooth. Pass the soup through a sieve if you’re particularly stringent about the consistency, or if your blender isn’t quite as powerful as one might prefer. Return the soup to the pot, leaving 1/4 cup of it in the blender to make the huitlacoche swirl, and allow it to come back to the bring of boiling. Toss in the remaining whole corn kernels and once it’s nice and hot, it will be ready to serve.
To complete these delightfully evil bowls, dump the entire contents of the canned huitlacoche into your blender where the reserved soup should still be waiting. Blend until completely pureed, pausing to scrape down the sides of the blender if needed to incorporate everything.
Divide the soup between four bowls, and drizzle in a spiral of the huitlacoche puree. Swirl a toothpick through the mixture to further enhance the evil effect. Top with freshly snipped chives and enjoy while piping hot.
Makes 4 Servings
Halloween is right around the corner, but if you haven’t yet figured out your snacking strategy for when the moon rises and the creatures of the night emerge, don’t panic! Rather than reaching for a protective head of garlic, I say go for the sweets and invite those monsters right on in. They’ll feel perfectly at home when you present them with a heaping bowlful of gloriously green Matcha Monster Munch.
Candied green tea popcorn, tossed with crunchy pepitas and drenched in a generous drizzle of dark chocolate is a treat to tempt even the most distasteful beasts. Perfect for a party or just a quiet night of answering the doorbell for trick-or-treaters, it’s a snack that’s as irresistible as it is vibrant.
Quick, jump on your broomstick and fly over to the recipe on Go Dairy Free, before the witching hour is over!