Halloween is around the corner and it may be looking a bit different for some of us this year. Trick or treating around the neighborhood with your kiddos might be a bit of a stretch. We know all too well because we are helping our kids celebrate in an alternative fashion this year by staying in our little pod with a costumed, candy scavenger hunt. Call us crazy. But! We are going to be working hard to keep those sugar highs to a minimum.
Whether you love it or hate it, Candy Corn is a staple this time of year, and by itself, it’s just handfuls of sugar and corn syrup. Well, we’ve found a way to incorporate a touch of healthiness into the sugar high that comes with Halloween. Enter the Halloween Party Mix. While it does include those sugar filled kernels, they definitely aren’t the majority, with dried fruits, pretzels, and our personal favorite, roasted garbanzo beans, (just as a side note, we think roasted garbanzo beans are a tasty treat any time of the year on their own.) you’ll forget those candy corns were even in the mix. And here’s the best part, the chickpeas act as the nuts in this mix making it allergen free. To be honest, when we’re talking about chickpeas, there are a lot of benefits; they are full of protein, which means you can use them as a meat replacement and that this trail mix is a great treat between meals. We love this mix of flavors. The candy corn gives you that classic Halloween feel, the chickpeas and pretzels give you a can’t put down salty snack and the fruit throws in a zing of flavor. In order to make this recipe completely allergen free, make sure to use the Jelly Belly branded candy corn, and we found this delicious gluten-free pretzel from Glutino.
For this tasty treat you’ll need:
- Dried Garbanzo beans
- 3 ½ cups water
- 1 tbsp. Olive oil
- 2 tbsp. Honey
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- ¼ tsp. Sea salt.
- Gluten-free pretzels
- Dried cranberries
- Dried apricots
- Jelly Belly Candy Corn
Making roasted garbanzo beans couldn’t be easier. Simply bring the chickpeas to a boil in a large saucepan. Once boiling, reduce the heat, cover and continue on a slow boil for 35 minutes. Remove from heat, drain and pat dry with a paper towel. With your oven preheated to 375° and beans spread in a single layer on a baking sheet, bake for about 45 minutes.
Warm honey and mix with oil, cinnamon, nutmeg and salt. While the mixture is still warm gently stir in the baked garbanzo beans. Once mixed, place the chickpeas back on the baking sheet and back in the oven for another 10 minutes.
You should have a crunchy snack ready to mix with the pretzels, dried fruits, and candy corn for a festive treat!
This may be a spooky time in our lives but there’s no reason to forget about the fun in life completely. This recipe is just the way to do that; trick or treating may not be an option for you, but curling up with your family on the couch to watch Hocus Pocus with a bowl of Halloween Trail mix could be even more special.