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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Halloween Popcorn Balls Recipe Alton Brown

WEBProcedure. Combine the oil, popcorn, and salt in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top …

Rating: 4.8/5(4)
1. Combine the oil, popcorn, and salt in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Put the bowl over medium heat and shake constantly using tongs to hold the bowl. Continue shaking until the popcorn finishes popping, about 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl and remove any un-popped kernels. Sprinkle in the cocoa nibs.
2. Combine the corn syrup, sugar, molasses, water, salt, and vanilla in a 3 1/2-quart saucepan and place over medium heat. Cover and bring to a boil, about 3 minutes. Remove the lid and clip on a candy thermometer. Continue to cook until the mixture reaches 250ºF. take the pan off the heat, remove the candy thermometer, and immediately pour the mixture over the popcorn. Stir to coat the popcorn evenly. Cool until the mixture can be handled safely, about 3 minutes.
3. Using a large ice cream disher, scoop the popcorn mixture into 2-or 3-inch rounds and place on a parchment-lined half-sheet pan, smoothing with nonstick spray as needed (this is best achieved by a 2-person operation). Cool completely. Wrap individually in plastic wrap or put them in an airtight container. Store for up to 3 days at room temperature.
4. If you want to hide a "trick" in the center every now and then, just spread some of the popcorn in an oiled hand, position the broccoli or garlic on top and mold the popcorn mixture around it. Actually, I use nitrile gloves from the drug store as well as nonstick spray.

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Acid Jellies Recipe Alton Brown Food Network

WEBMay 16, 2015 · In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar …

1. In small saucepan, combine 1/2 cup of water, gelatin, lime juice, and lemon juice. Set aside.
2. In heavy small saucepan, place over medium heat, combine remaining 3/4 cup of water and 1 cup sugar and stir until sugar dissolves. Bring to a boil, cover and cook for 3 minutes. Remove lid and place candy thermometer on side of pan and cook until it reaches 300 degrees F. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into greased 8-inch by 8-inch pan and cool to room temperature. Do not refrigerate.
3. Once cooled, cut into cubes and toss to coat in the remaining sugar. Store in airtight container for up to 4 days.

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