Food and Beverage

Spooky Snacks that Make Halloween Pop

From watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time.

Published

3 years ago

October 2, 2022

Rebecca Washington

(Family Features) From watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time. Before heading out to trick-or-treat, gather your minions in the kitchen for some family-friendly fun crafting these haunting yet tasty treats.

Throughout October, you can honor National Popcorn Poppin’ Month with eerie, delicious eats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls and Popcorn Caramel Apples that add festive fun to the Halloween excitement.

As a perfect ingredient in treats of all types, popcorn is beloved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free, sugar-free snack that’s naturally low in fat and calories. Add in its irresistible smell, taste and versatility, and it’s easy to see why it pairs so well with spooky celebrations.

Find more Halloween treats at popcorn.org.

Spooky Popcorn Spider Web

Yield: 1 spider web

1/4 cup butter
8 cups mini marshmallows, divided
1 tablespoon vanilla extract
9 cups popped popcorn, divided
1 cup semisweet chocolate chips, divided
black string licorice
candy eyes

Line round pizza pan with parchment paper; set aside. In large saucepan over low heat, melt butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from heat. Stir in 8 cups popcorn until coated. Spread onto prepared pizza pan in irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate about 15 minutes, or until firm.
In microwave, melt remaining marshmallows about 20 seconds, or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.
In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In large bowl of remaining popcorn, pour chocolate over popcorn, folding gently to coat. Spread mixture on waxed paper-lined baking sheet, separating into eight small clusters. Affix two candy eyes to each popcorn cluster. Refrigerate 10-15 minutes, or until set.
Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Using small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs.
Refrigerate 15 minutes, or until set. To serve, cut into smaller pieces.

Witchy Popcorn Balls

Yield: 8 popcorn balls

16 chocolate wafer cookies
nonstick cooking spray
3 quarts popped popcorn
4 tablespoons (1/2 stick) butter or margarine
3 cups miniature marshmallows
3 tablespoons (1/2 of 3-ounce box) lime gelatin dessert mix
green food color (optional)
3/4 cup chocolate chips
licorice strings
8 chocolate ice cream cones

orange sugar sprinkles, placed in small dish
jelly beans
candy corns

Spread sheet of waxed or parchment paper over work surface and place wafer cookies on it.
Spray large mixing bowl with nonstick cooking spray and place popcorn inside.
In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust color with 1-2 drops food color, if desired. Pour mixture over popcorn and mix until coated.
Spray hands with nonstick cooking spray and press firmly to form into eight balls. Place balls on eight wafer cookies. Press candy decorations into popcorn balls to form “eyes,” “nose” and “mouth.”
In small, microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to aid melting. Repeat as needed until chocolate is melted and smooth.
Spoon about 1/2 teaspoon melted chocolate on top of each popcorn ball. Press licorice strings into chocolate to form “hair.”
Dip cone edges into melted chocolate then orange sugar sprinkles. Place on remaining wafer cookies to form “witches’ hats.” Place hats on popcorn balls. Allow chocolate to set about 45 minutes before serving.
Serve or seal individually in plastic wrap.

Green Halloween Zombies

Yield: about 7 pieces

2 1/2 quarts popped popcorn
6 tablespoons butter or margarine
3 cups mini marshmallows
4 tablespoons lime gelatin powder
red gum balls
candy corn
flat green candy strips or fruit leather
green sugar sprinkles

Place popcorn in large bowl; set aside.
In medium saucepan over medium heat, melt butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.
Pour melted mixture over popcorn and stir until evenly coated. With buttered hands, shape popcorn into seven ovals.
Flatten one oval slightly and squeeze one end to form “skull” shape. Place on parchment-lined baking sheet. Repeat with remaining ovals.
To decorate: Press two gumballs into each skull to form “eyes.” Press candy corn into skull to form “teeth.” Use scissors to trim candy strips and press into top for “hair.” Sprinkle with sugar sprinkles.
Allow “zombies” to set about 20 minutes before wrapping individually in plastic wrap or serve immediately.

Popcorn Caramel Apples

Yield: 4 apples

1 quart freshly popped popcorn
1 package (9 1/2 ounces, 35 total) caramels, unwrapped
1/4 cup light cream or half-and-half
4 lollipop sticks or wooden candy apple sticks
4 apples
1/2 cup chocolate chips
sugar sprinkles
decorative ribbon (optional)

Place popcorn in large bowl; set aside. Place sheet of waxed paper on work surface.
In small saucepan over medium-low heat, heat caramels and cream. Stir frequently until caramels are melted and cream is blended into caramels.
Push one stick into apple center and dip into caramel. Spoon caramel over apple to coat. Repeat with remaining apples
Place caramel-coated apple in bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples.
In small, resealable plastic bag, microwave chocolate chips 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut small corner off bag and squeeze chocolate onto each apple, allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
Tie bow to each apple stick, if desired. To serve, cut apples into slices.

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SOURCE:
Popcorn Board

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

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Author

Rebecca Washington

Rebecca Jo is a mother of four and is a creative soul from Phoenix, Arizona, who also enjoys new adventures. Rebecca Jo has a passion for the outdoors and indulges in activities like camping, fishing, hunting and riding roller coasters. She is married to Rod Washington View all posts

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Rebecca Washington

Rebecca Jo is a mother of four and is a creative soul from Phoenix, Arizona, who also enjoys new adventures. Rebecca Jo has a passion for the outdoors and indulges in activities like camping, fishing, hunting and riding roller coasters. She is married to Rod Washington

Food and Beverage

Pairing Lemon and Raspberry for a Summer Sweet

Published

13 hours ago

July 9, 2025

Daily News Staff

Pairing Lemon and Raspberry for a Summer Sweet

(Family Features) A sweet-tart raspberry drizzle over a soft lemony cake is the type of summer dessert that keeps guests coming back for more. With rich flavor and fluffy texture, it’s a perfect treat to share with loved ones. VisitCulinary.net to find more dessert ideas.

Watch video to see how to make this recipe!

Ooey Gooey Lemon Cake Recipe courtesy of “Cookin’ Savvy”

1 stick butter, melted
1 box lemon cake mix
2 eggs

Topping:

1 package (8 ounces) cream cheese, softened
2 eggs
3 1/2 cups powdered sugar

Raspberry Drizzle:

2 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
1 cup fresh raspberries

Heat oven to 350 F.
To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.
To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
Drizzle raspberry drizzle over each piece.

collect?v=1&tid=UA 482330 7&cid=1955551e 1975 5e52 0cdb 8516071094cd&sc=start&t=pageview&dl=http%3A%2F%2Ftrack.familyfeatures

SOURCE: Culinary.net

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Food and Beverage

Take Dinner Outdoors with Grilled Chicken Skewers

Published

1 day ago

July 8, 2025

Daily News Staff

(Family Features) Keep the heat out of your kitchen this summer with these grilled Chicken Skewers. Enjoy them on their own, pair with rice, serve as chicken tacos or toss in a salad for nearly endless, delicious possibilities. Visit Culinary.net to find more summer flavor inspiration. 17564 chicken skewers detail image embed1

Chicken Skewers

Recipe courtesy of “Cookin’ Savvy” Servings: 4-6

1 cup brown sugar
1 can (6 ounces) tomato paste
1/2 cup apple cider vinegar
1 tablespoon mustard
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
2 teaspoons barbecue seasoning
1/2 cup honey
1/4 cup teriyaki sauce (optional)
2 pounds boneless chicken
rice, for serving (optional)

In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
Heat grill to medium heat.
Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.

Substitution: Use hot honey instead of regular honey to spice it up. collect?v=1&tid=UA 482330 7&cid=1955551e 1975 5e52 0cdb 8516071094cd&sc=start&t=pageview&dl=http%3A%2F%2Ftrack.familyfeatures

SOURCE: Culinary.net

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Food and Beverage

Unlock the Ancient Secret to Nutritious Meals and Snacks

Published

2 days ago

July 8, 2025

Daily News Staff

(Family Features) A nutrition boost for your daily menus can go a long way for families focused on making healthy eating decisions. If you’re looking for an easy way to add nutrients to your meals, the ancient grain sorghum could be the solution you’ve been looking for. Sorghum is non-GMO, gluten-free and a source of 13 essential nutrients. Sorghum can be enjoyed as whole and pearled grain, flour or popped like popcorn, making it a versatile ingredient you can incorporate into meal-planning. It’s perfect for breakfast, lunch, dinner and snacks. Adding a new twist to mealtime can be a cinch. With sorghum, it’s easy to achieve flavorful meals that have protein, fiber and other nutrients. Simply use your stove, a slow cooker, rice cooker or oven to prepare sorghum and replace the grain in your favorite recipes. Or discover a new favorite like this Sorghum BLT Salad. For a quick and healthy snack, grab a handful of Popped Sorghum and feel good about eating between meals. You can purchase popped sorghum or prepare it yourself using one of many simple methods. A delicious alternative to popcorn, popped sorghum is quickly becoming a favorite snack option. To discover more recipe inspiration and find easy ways to add sorghum to your family’s favorite dishes, visit SorghumCheckoff.com. 17460 detail image embed1

Sorghum BLT Salad

Recipe courtesy of United Sorghum Checkoff Program Prep time: 20 minutes Cook time: 20 minutes Servings: 4-6 Dressing:

2/3 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/4 teaspoon freshly cracked pepper
salt, to taste

Salad:

1 pound bacon
3 cups cooked whole-grain sorghum
1 head romaine lettuce, rinsed, dried and shredded
1-2 cups mixed greens, torn into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, coarsely chopped
4 green onions, thinly sliced
salt, to taste
pepper, to taste
Parmesan or goat cheese (optional)

To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.