HAPPY HALLOWEEN!
Its hard to imagine we have already reached the end of October. Much like the leaves swirling in the crisp autumn breeze, we are reminded of the fickle nature of time. It really doesn’t wait for anyone.
A few years ago, while Brion & I were on vacation in Mexico, we picked up a bag of popcorn called ‘Chicago Mix’. We had not tasted it before as Brion usually makes his popcorn at home in an air popper.
This Chicago style popcorn, which is a mix of both cheddar & caramel corn, is a ‘dangerous’ sweet-salty combination that is totally addictive! It was made famous by Garret’s popcorn in Chicago and up until recently it was sold as Chicago Mix. Their loyal customers would stand in lines around the shop to buy the caramel crisp and cheese popcorn bags, each sold separately. The customers would then mix the two bags together. Noticing this trend, Garret began mixing the popcorn together and the start of Chicago-style popcorn began.
Originally created in 1988 by Candyland, Inc, ‘Chicago Mix’ was trademarked as being a mix of caramel, cheese & traditionally seasoned popcorn.
Of course, when we returned home that year, I wanted to see if I could replicate that irresistible flavor. If you are having a Halloween party at home this year, here’s a few easy ideas for the occasion.
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- 1/2 cup corn kernels
- 1/2 cup butter,
- 3/4 cup light brown sugar, packed
- 2 Tbsp light corn syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup corn kernels
- 1/2 cup cheddar cheese powder (orange or white)
- 1/4 tsp salt
- 1/4 tsp dry mustard (optional)
- 4 Tbsp butter, melted
- 100 grams (10 oz) miniature marshmallows
- 3 Tbsp butter, softened
- 6 cups Rice Krispies cereal
- 12 Reese's miniature peanut butter cups
- 2 cups light cocoa Candy melts
- 24 edible candy eyes
Ingredients
Caramel Popcorn
Cheddar Popcorn
Spider Rice Krispie Treats
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- Pop corn, place in a large bowl & set aside.
- Place butter, sugar & corn syrup in a saucepan. Bring to a boil over medium-high heat, stirring constantly until sugar is melted. Boil for 3-4 minutes while stirring & scraping the bottom continuously.
- Remove saucepan from heat & immediately stir in vanilla, salt & baking soda. The sugar mixture will bubble up & froth. Continue stirring until it forms a thick, glossy sauce. Slowly pour the caramel sauce over the popcorn, stirring until corn is evenly coated. Pour the popcorn onto a parchment-lined baking sheet, breaking up any clumps if necessary. Cool completely.
- Pop corn, place in a large bowl & set aside.
- In a small dish, combine cheese powder, salt & dry mustard (if using). Melt butter & drizzle over popcorn; toss to coat. Sprinkle the cheese mixture over the popcorn & stir until evenly coated.
- Combine the caramel & cheddar popcorn to make what is called 'CHICAGO MIX'. Store in an airtight container for up to 1 week.
- Lightly butter a 9 x 13-inch baking pan.
- In a large microwave-safe bowl, combine marshmallows & butter; heat 1-2 minutes or until puffy. Stir until blended. Add the rice krispies to marshmallow mixture. Using a wooden spoon, stir until cereal is evenly coated. Transfer to prepared baking pan & press firmly. Allow to chill for 1-2 hours.
- Line a baking sheet with parchment paper. Cut rice krispie mixture into circles using a round cookie cutter; place in a single layer on parchment paper.
- In a microwave-safe bowl, heat candy melts for about 2-3 minutes, stirring every 30 seconds until melted. Scoop melted chocolate into a piping bag fitted with a tip that has a small opening.
- Unwrap peanut butter cups & apply a small amount of the chocolate on the top of the cups. Stick each cup onto the center of a rice krispie circle, carefully pressing to secure.
- Use the remaining chocolate to draw spider legs on each treat. Apply a small amount of chocolate onto the back of candy eyes then apply them to the top edge of each peanut butter chocolate cup, carefully pressing to adhere.