Sweet Molasses Popcorn Balls for Halloween

Sweet molasses popcorn balls make a great treat for Halloween parties. Make ahead of time and individually wrap each one in cellophane. Tie with a bright orange or black ribbon and place in your favorite Halloween bowl or a clear glass bowl. Instant centerpiece! How easy is that?

Put 4 quarts of  fresh popped popcorn on large cookie sheets and place in 200 degree oven to keep warm while you prepare the mixture.

Mix together:

1 cup sugar
1/2 cup light molasses
1/2 cup white corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons of butter

Place in a large saucepan. Over medium heat stir constantly until mixture comes to a boil. Continue cooking until temperature reaches 270 degrees on a candy thermometer. Remove from heat.

Add 1 teaspoon vanilla: stir just enough to mix.

Slowly pour evenly over the 4 quarts of popcorn. Mix well with spatula or wooden spoon. With buttered hands, quickly shape into medium sized balls. Cool well before wrapping.

Tips:
After you pop your corn be sure to remove any unpopped kernels.
Shape the popcorn balls while the mixture is still hot. Just be careful you don’t burn yourself.
Be sure to pack the popcorn balls loosely. If too firm, they will be hard to eat.
If you don’t have a candy thermometer, drop small amounts of the mixture into a cup of cold water. When it forms a slightly hard ball, the mixture is ready.

Sweet molasses popcorn balls will be a hit at your Halloween party!

Easy Trick or Treat Cupcakes for My Great Halloween Party

I found an easy trick or treat cupcakes recipe on the Nestle Very Best Baking site for my great Halloween party! In fact, I think I’ve used this before to make a cake.

I’m going to tint my frosting with food coloring to make it orange and serve my easy trick cupcakes nestled in a bed of candy corn and wrapped caramels.

Ingredients: 1 package (18.25 oz.) spice cake mix 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin 3 large eggs 1/3 cup vegetable oil 1/3 cup water 1 container (16 oz.) prepared white frosting

Directions: PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

If  you’re looking for Halloween inspiration, check this site out!  20’s, 30’s, 40’s, 50’s 60’s and 70’s Costumes