Halloween is coming and finding healthy snacks your kids will enjoy can be challenging. Finding a delicious, sweet treat that is both nutritional and fun is not as hard as you might think. They also offer a naturally buttery, sweet crunch. These nutty morsels are a great choice for your festive Halloween treats.
Caramel Pumpkin Pecans
Ingredients:
2 cups of pecan halves
¼ teaspoon of pumpkin spice or cinnamon (optional/seasonal)
½-cup brown sugar
¼ cup butter
1 tablespoon of water
Directions:
- In a deep saucepan over medium heat, melt the butter and combine the brown sugar, pumpkin spice, and water.
- Once the mixture is bubbling, slowly add the pecans. Constantly stir to avoid burning and to evenly coat everything. It should take 3-5 minutes or once most of the liquid evaporates.
- Line a baking pan with parchment paper and evenly spread the pecans. Let it sit for approximately one hour to cool and dry.
- Break apart the clusters and serve.
Chewy Apricot Pecan Cookies
Ingredients:
2 cups of chopped pecans
3 ½-cups of flour
1 ¾ cups of chopped dried apricots (or dried fruit of your choice)
¼ cup of dark brown sugar
½-cup granulated sugar
1 teaspoon of baking powder
1 teaspoon of salt
½-teaspoon cinnamon (optional)
1 cup of butter
1 tablespoon of water
2 teaspoons of vanilla extract
2 eggs
1 tablespoon of honey
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease your cookie sheets.
- Mix the flour, salt, cinnamon, and baking powder. In a separate bowl, blend the butter, sugar, water, vanilla, honey, and eggs until well-combined.
- Slowly add flour mixture, followed by chopped pecans and apricots, until dough is formed.
- Use a spoon or equivalent ladle to measure out cookie dough on baking sheets.
- Bake for 10-12 minutes. They are done when the cookie centers are soft. Let it cool. Yields approximately 3 dozen cookies.
Chocolate Pretzel Pecan Spiders
Ingredients:
2 cups of small pretzel rings
1 cup of toasted pecan halves
Chocolate frosting spread (can use any frosting flavor you like!)
¾ cup semi-sweet chocolate chips
½-tablespoon butter
Directions:
- Melt the chocolate chips and butter in the microwave; it takes around 2 minutes. Stop and stir with a rubber spatula every 20 seconds. Remove from microwave when there are only a few solid pieces left. Stir for 1-2 minutes, until those remaining pieces melt due to the residual heat.
- Place a small dollop of chocolate frosting on the pretzel rings. Enough to fit a pecan and 8 legs. Press the pecan into the center of the frosting. Break some curved pretzel pieces and dip them in the melted chocolate. Press 4 pieces into the chocolate frosting on each side of the pecan to create the spider legs. For a fun twist, mix up the frosting flavors like cream cheese, strawberry, vanilla, or Halloween color schemes! Drizzle the remaining melted chocolate over the spiders.
- Let it sit at room temperature or in the refrigerator until the chocolate hardens. This recipe yields around 20–24, or as many spiders as you want to make!
Ingredients:
1 box of brownie mix (your choice)
1 ½-cups pecan halves
1 cup orange chocolate chips
Directions:
- Preheat oven to the specified time on the brownie mix box. Mix ingredients as directed on the box. Slowly blend in pecans.
- Use the recommended baking pan. Be sure to grease all sides or use parchment paper lining. Fill the pan with brownie mix. Sprinkle orange chocolate chips over the top.
- Bake for the recommended time. Usually, 25-35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before slicing.
Ghost Cookies: Chocolate Chips and Pecans with Cream Cheese Frosting
Ingredients:
1 ½-cups chopped pecans
2 ½-cups all-purpose flour
1 teaspoon salt
½-cup brown sugar
½-cup granulated sugar
1 ½-cup cold mini-chocolate chips
1 cup cold butter
2 cold eggs
1 teaspoon vanilla extract
Frosting Ingredients:
1 ½-cups cream cheese
2 cups of powdered sugar
2 teaspoons vanilla extract
Orange sprinkles (optional)
Directions:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend the sugar, butter, eggs, and vanilla. Slowly add the flour and salt to the mixture until dough is formed. Add the chocolate chips and pecans until well combined.
- Roll out the dough between two sheets of plastic wrap until about ¼” thick. Let it chill in the freezer for about 15-20 minutes (chilled dough will keep its’ shape better).
- While it chills, prepare the frosting. Blend the cream cheese, powdered sugar, and vanilla until a nice fluffy mixture is formed. Set it aside.
- Time to use that ghost-shaped cookie cutter! Cut out chilled cookie dough with your cookie cutter. Place on an ungreased cookie sheet. Bake for 9–11 minutes or until the edges are golden brown.
- Remove and let them chill before topping with cream cheese frosting.
- These are ready to serve with or without the topping. Decorate with colorful sprinkles for some Halloween flair!
Snack Mixes
Cheddar Pecan Chex Mix
Ingredients:
2 cups of toasted pecan halves
3 cups of equal part Corn, Rice, and Wheat Chex
1 cup of pretzel sticks
2 tablespoons Cheddar Cheese Powder
1 teaspoon paprika
½-teaspoon salt
1 ½-cups butter
Directions:
- Preheat the oven to 350 degrees F. Grease a baking pan.
- In a large bowl mix the pecans, Chex, and pretzel sticks.
- In a microwaveable bowl, mix the butter, paprika, cheddar cheese powder, and salt. Microwave on high for 2 minutes.
- Pour the cheesy butter mixture over the pecan mix and toss until everything is evenly coated.
- Spread the mix in the baking pan and bake for 7-10 minutes. Cool and serve!
Cheesy Spice Pecan Trail Mix
Ingredients:
2 cups of toasted pecan halves
1 ½-cups Corn Chex
1 ½-cups Rice Chex
1 cup pretzel rings
2 tablespoons Nacho Cheese seasoning
1 teaspoon cayenne pepper
½-teaspoon salt
1 ½-cups butter
Directions:
- Preheat the oven to 350 degrees F. Grease a baking pan.
- In a large bowl mix the pecans, Chex, and pretzels.
- In a microwavable bowl combine butter, nacho cheese seasoning, cayenne, and salt. Microwave on high for 2 minutes.
- Pour mixture over pecan mix and toss until everything is evenly coated.
- Spread it in the baking pan. Bake for 7-10 minutes. Let it cool. Enjoy!
Sweet and Salty Pecan Chex Mix
Ingredients:
2 cups toasted pecan halves
4 cups Honey Nut Chex
1 cup chopped dried fruit medley (strawberries, apricots, cherries, kiwi, your choice)
½-cup semi-sweet chocolate chips (optional)
2 teaspoons salt
2 tablespoons granulated sugar
¾ cup butter
Directions:
- Preheat oven to 350 degrees F. Grease a baking pan.
- Using microwavable bowl combine butter, granulated sugar, and salt. Microwave on high for 2 minutes, stir at one minute.
- In a large bowl, mix Chex, dried fruit, and toasted pecans. Pour mixture over and toss it. Make sure everything is well coated.
- Evenly spread snack mix onto the greased baking pan and bake for 7-10 minutes; stir at 4-5 minutes.
- Let it completely cool down to room temperature. Gently combine the chocolate chips.
Sweet and Tangy Pecan Trail Mix
Ingredients:
2 cups toasted pecan halves
1 cup Rice Chex
2 cups of Honey Nut Chex
2 cups of pretzels
¾ cup semi-sweet chocolate chips
1 teaspoon tamarind spice
½-cup granulated sugar
½-cup butter
Directions:
- Preheat oven to 350 degrees F. Grease a baking pan.
- Mix the pecans, pretzels, and Chex in a large bowl and spread it evenly on the baking pan.
- Using a microwaveable bowl, melt the butter and sugar and thoroughly stir it.
- Drizzle the butter mixture over the baking pan. Gently mix to make sure everything is coated. Bake it for 7-10 minutes.
- Let it cool down to room temperature before tossing in chocolate chips.
Popcorn Pecan Frenzy
Ingredients:
2 cups toasted pecan halves
3 cups popcorn
1 cup pretzel rings
1 teaspoon Ranch Seasoning (optional)
1 teaspoon salt
2 cups butter
Directions:
- Preheat the oven to 350 degrees F. Grease a baking pan.
- In a large bowl, mix pecans, popcorn, and pretzels.
- In a microwavable bowl, combine butter, salt, and Ranch seasoning. Microwave on high for 2 minutes.
- Pour butter mixture over pecan mix; toss until everything is evenly coated. It’s ready!
