Carve your pumpkins & eat them too

So fall, so festive

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Classic Caramel Corn // V, DF + GF with substitutions

Pumpkin Hummus // V, DF, VG

Classic Caramel Corn

• Serve cooled in a large serving bowl with cups to scoop.

INGREDIENTS FOR 8 (4 qt) SERVINGS

• Mazola Pure® Cooking Spray
• 4 quarts popped popcorn
• 1 cup brown sugar
• ½ cup Karo® Light OR Dark Corn Syrup
• ½ cup butter OR margarine
• ½ teaspoon salt
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• ½ teaspoon baking soda

INSTRUCTIONS

1. Preheat the oven to 250 degrees F (120 degrees C). Spray a large shallow roasting pan with cooking spray, then fill with popcorn.
2. Place in the preheated oven while preparing caramel.
3. Mix brown sugar, corn syrup, butter, and salt together in a heavy 2-quart saucepan over medium heat; stir constantly until mixture comes to a boil.
4. Stop stirring, and boil mixture for 5 minutes.
5. Remove from the heat and stir in baking soda and vanilla until well combined.
6. Pour syrup over warmed popcorn and stir until evenly coated.
7. Return to the oven and bake for 45 minutes, stirring occasionally.
8. Remove from the oven and spread onto a large foil sheet greased with cooking spray.
9. Cool, then break apart and store in a tightly covered container.

Pumpkin Hummus

• Serve on a plate with crackers and vegetables.

INGREDIENTS FOR 12 SERVINGS

• 2 can drained chickpeas (garbanzo beans), canned
• 15 ounce pumpkin, canned
• 2 tablespoon Tahini
• 2 clove garlic
• 1 teaspoon salt
• 1 1/2 tablespoon lemon juice
• 1 teaspoon cumin, ground
• 1/4 cup olive oil
• 1/4 teaspoon paprika

INSTRUCTIONS

1. Combine all ingredients in a blender or food processor and blend until smooth.
2. Add more olive oil if needed to thin it out.
3. Spread onto a circle or oval plate.
4. To make it look like a pumpkin, 'draw' ridges with a knife to look like a pumpkin. Add a green stem using snap peas, cucumbers, lettuce or any other green veggie.

Let the carving and snacking commence.