Halloween Party Mix

These tasty nibbles make a festive alternative to chips or roasted nuts.

ingredient list

Serves 6

• 1/8 tsp. olive oil
• 1/2 cup raw pumpkin seeds
• 1/4 cup pine nuts
• 1/4 cup dried cranberries
• 1/4 cup cocoa nibs
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt

Directions

1. Toss pumpkin seeds in small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.
2. Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.

Toffee Apples

Think toffee-covered apples are too much trouble? Think again. If you can read a candy thermometer (found in kitchen supply stores), you can make perfect toffee. Brown rice cereal adds crunch to these treats, but you could also roll them in chopped nuts or granola.

ingredient list

Makes 6 apples

• 6 small, crisp apples, such as Golden Delicious, Honeycrisp, Braeburn, or Newtown pippin
• 1 cup sugar
• 2 Tbs. unsalted butter
• 1 tsp. apple cider vinegar
• Pinch coarse salt
• ¾ cup crispy brown rice cereal

Directions

1. Line baking sheet with wax paper. Remove stems from apples, if necessary, and push Popsicle stick or chopstick in stem end of apple.

2. Combine sugar and ½ cup water in saucepan. Bring to a boil. Add butter, vinegar, and salt, then simmer over medium heat 10 to 15 minutes, or until mixture reaches hard crack stage (290°F) on candy thermometer. Alternatively, boil toffee until tiny amount dripped into bowl of cold water becomes firm.

3. Place brown rice cereal in bowl. Dip apples in toffee, twirling to coat bottom half. Let toffee drip off bottoms before rolling in cereal. Place on prepared baking sheet, and cool. If not eating right away, wrap in wax paper and refrigerate.