Alton Brown Halloween Recipes

Pistachio Butterfingers Hallowen Hack Alton Brown

WEBHeat oven to 200°F. Line a half sheet pan with a silicone baking mat. Take the pistachios and 35 grams (2 1/2 tablespoons) of the sugar for a spin …

Rating: 4.2/5(106)
1. Heat oven to 200°F. Line a half sheet pan with a silicone baking mat.
2. Take the pistachios and 35 grams (2 1/2 tablespoons) of the sugar for a spin around your food processor, until the mixture appears damp, thick, and begins to clump up, 1 to 2 minutes. (You’ll need to stop two to three times to scrape the sides and bottom of the bowl with a rubber or silicone spatula.) Add the cornflakes and pulse until crushed and the mixture is fairly uniform, 5 to 10 pulses. Transfer to a bowl and set aside.
3. Combine the water, corn syrup, and vanilla in a small (2-quart) saucepan. Place on the stovetop, then pour the remaining 225 grams sugar into the center of the pot so that it forms a mound. Turn the heat to medium until the mixture reaches a rolling boil. Swirl the pot occasionally to help the sugar dissolve completely, 5 to 8 minutes.
4. Continue boiling the syrup, without stirring, until the mixture registers 275°F, 8 to 12 minutes. Reduce the heat to low and continue cooking until syrup reaches 285°F, another 30 to 60 seconds. Immediately remove from the heat and carefully pour out in a rectangle in the center of the prepared sheet pan.

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Sour Gummy Worms Recipe Halloween Treats Alton …

WEBSpread into an even layer and set aside. Whisk together the gelatin and 1/3 cup water in a 2-quart saucier. It will be clumpy. Set aside to bloom …

Rating: 4.2/5(103)
1. Divide 12 cups of the sugar onto three half-sheet pans lined with parchment paper and add 4 tablespoons citric acid to each, if making sour worms. Spread into an even layer and set aside.
2. Whisk together the gelatin and 1/3 cup water in a 2-quart saucier. It will be clumpy. Set aside to bloom while you prepare the sugar syrup.
3. Combine the remaining 3/4 cup sugar, corn syrup, and remaining 1/4 cup water in a 2-quart saucepan over medium heat. Bring the sugar syrup to 160°F, about 3 minutes. Remove from the heat and pour over the gelatin. Return to low heat and whisk until the gelatin is completely dissolved, 2 to 3 minutes.
4. Remove from the heat and add the flavoring oil, food coloring and remaining 4 teaspoons citric acid, if using. Whisk to combine.

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