Alton Brown Halloween Recipes

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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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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Candy Corn Recipe Alton Brown Food Network

WEBJun 7, 2015 · Set aside. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 …

Rating: 5/5(18)
1. Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside.
2. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer.
3. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle.
4. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white.

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