Yeah, yeah. We know. We make soap. But we love spooky treats too! Here are some of our Halloween favorites. Hope you enjoy!
(Don't forget to wash your hands before you make any of this.)
Pumpkin Spice Party Popcorn
8 cups popped popcorn
3 tbsp butter
1/4 cup sugar
1 tbsp water
1/4 tsp vanilla extract
1/4 tsp salt
1 tsp pumpkin spice
Place popped popcorn in a large bowl.
Combine all remaining ingredients in a saucepan to melt butter and dissolve sugar. Stir over low heat until everything is combined.
Pour mixture over your bowl of popcorn and toss with a spoon until popcorn is coated.
Spread the popcorn mixture onto a parchment lined baking sheet.
Bake in the oven at 300° for 10-15 minutes making sure to shuffle the popcorn around every few minutes.
Remove from the oven and continue to shuffle to popcorn until it is cool and crispy.
For an extra level of decadence top off your popcorn with a drizzle of white chocolate or candy coating (we used salted caramel)!
Cookies & Cream Marshmallow Treats
3 tbsp butter
1 (10 oz.) package of puffed marshmallows
6 cups of crispy rice cereal
2 tbsp black dutched cocoa powder
Melt butter in a large saucepan over low heat.
Add marshmallows to the butter and stir until melted completely.
Slowly incorporate black dutched cocoa powder into the butter and marshmallow mixture.
Pour crispy rice cereal into the saucepan and fold ingredients together until well coated.
Transfer mixture into a buttered pan measuring 13" x 9" x 2" (or similar size) and let cool.
Cut into 2-inch squares and drizzle with white chocolate or candy coating.
You can substitute crushed chocolate sandwich cookies for black dutched cocoa.
Cobweb Caramel Apples
8 apples of your choice
20 oz. soft caramel (wrapped candy is perfect)
3 tbsp of heavy cream
8 bamboo wooden dowels or popsicle sticks
additional toppings of your choice (candy coating, chocolate, crushed peanuts, etc.)
Wash your apples and dry thoroughly before getting started.
In a medium sauce pan, melt and combine unwrapped caramels and heavy cream over medium heat.
Reduce to a low heat once mixture is smooth and ready for dipping.
Skewer wooden dowels securely through the crown of the apples and dip them into the melted caramel. Coat the lower 3/4 of the apple.
Angle the dipped apple over the saucepan and rotate until caramel no longer drips.
Place on a flat surface lined with wax paper to cool. Now is the time to roll the apple in crushed nuts before the caramel cools completely.
Once entirely cooled, dip apples in melted chocolate or candy coating or drizzle some around the sides.
Place back on wax paper to cool, then enjoy!