Halloween is upon us and that means only one thing to me: candy. It’s one of the few times of years that I throw healthy eating caution to the wind and indulge in a sugar rush of childhood favorites (Christmas and Valentine’s day are others – just wait until I give you a run down of – and recipes for – the cookies I start making come December). Since I am one of the few people in the universe that doesn’t happen to be a “chocoholic” I don’t get regular cravings for candy bars. In fact, I am normally very good at resisting bakery windows filled with brownies or candy shops brimming with decorative truffles.
Yet…as soon as Rite-Aid and Walgreens start filling their “seasonal” aisles with candy corn, ghost- and bat-shaped marshmallow Peeps, Mary Janes, Dots, and, in my opinion, the ultimate in confection, the Circus Peanut, my heart melts faster than caramel squares in a saucepan over a high flame. Most adults, and even some children, make a face when I tell them that I secretly crave the sugar-dusted fluffy and sweet holiday-themed peep. Chocolate purists, the ones who only allow a particular chocolate called Chuao cross their lips, regard me with disdain when I tell them I prefer my pale orange-colored circus peanuts slightly stale – which is why I open a fresh bag and let them “breathe” overnight, creating a perfectly chewy but still somewhat airy consistency, so perfect for my palate.
Plus, circus peanuts have soy protein, and anyone who’s anybody in the nutrition biz knows that soy protein is nutritious and it’s extra good for menopausal women! And Peeps – well they happen to be fat free and one average sized pumpkin or ghost Peep only has about 35 calories! Dots are totally fat free too, and the licorice flavored ones can act as a candy version of a digestif after a heavy dinner. Mary Janes are made with honey, or, at least they used to be, and some researchers have found that honey helps muscles recover after a workout, which is why I keep a few in my gym bag, for a post-workout Halloween treat.
I also love peanut brittle, popcorn balls and candy apples. Snicker if you like – I don’t care. When it comes to candy, I’m still a kid in my princess outfit and tin foil tiara hoping to score a lifetime’s supply of Necco wafers and licorice twists from my neighbors.
All this is to say that I recognize that Halloween marks the beginning of the gorging season, a time that turns many of our healthy diet efforts into decadent disasters. Still, some tolerance is necessary. Part of a maintaining healthy diet includes indulging in your favorite treats once in a while, and when appropriate. Keep in mind the wise words of one of my vegan friends: “It’s appropriate to have a slice of birthday cake on your birthday, it’s just not appropriate to have a slice everyday.” By the same token when it’s Halloween it’s okay to have a sweet treat, it’s just not okay to stuff yourself silly with candy everyday.
So go ahead, and have a few treats during Halloween week – the trick is in keeping quantities in check by limiting yourself to a few small pieces of whatever you really like. For example, one mini candy bar thrown in your lunch tote is not going to do you any harm; it’s when you eat the whole bag that you get in trouble. Put candy bars in the freezer, and pull one out a day. However, if you don’t think you can resist the call of the Almond Joy, avoid the candy aisle for the next three months. Sometimes it’s easier to have none than one.
Stay tuned in the coming weeks for the best strategies for avoiding diet defeat during the holidays. In the meantime, here’s a couple of recipes sure to please any ghoul or goblin – and they’re not too bad for your waistline either.
Sweet & Spicy Popcorn Balls
These popcorn balls classically sweet but a hint of hint gives them an air of sophistication and punch – they are perfect before dinner with Bloody Mary cocktails, or after dinner, as a charming Halloween dessert.
Time: About 30 minutes, plus set up time
Yield: About 18 balls
Calories: About 175 per ball
Ingredients
Cooking spray
10 cups of fat free popped corn
1 ¼ cups packed dark brown sugar
1 cup white corn syrup
1- 15-oz can fat free sweetened condensed milk
½ teaspoon vanilla
½- teaspoon salt
1-teaspoon cayenne pepper
Directions
Get Ready: Spray a large 1 to 2-gallon glass, plastic, or stainless steal bowl or container and place popcorn in it. Set it aside. Spray a spatula or a wooden spoon with cooking spray and set aside. Line a large baking sheet with wax or parchment paper and set aside.
Get Cooking: In medium saucepan combine sugar with corn syrup. Stir well and bring to gentle boil over medium-low heat. Slowly pour in condensed milk and stir to combine. Simmer the mixture gently, stirring constantly until mixture starts to pull away from sides of pan, about 10 minutes. Remove from the heat and stir in vanilla, salt, and cayenne pepper.
Get Messy: Pour caramel mixture over popped corn and use your spatula or spoon to coat corn evenly. Spray hands lightly with cooking spray and gently, using as little pressure as possible shape popcorn into 3-1/2 inch balls. Place balls on prepared baking sheet until cooled and firm. Wrap individually in wax paper and store in an airtight container for up to a week.
Classic and Easy Caramel Apples
These sublimely simple treats are a one-in-a-while indulgence that happens to be worth it They make a bewitching enticement for any special goblin – and a perfect hostess gift when spending a fall weekend with friends in the country.
Time: About 30 minutes, plus setting up time
Yield: 6 apples
Calories: About 300
Ingredients
6 crisp medium-sized apples, such as Fuji or Gala
6 wooden craft or popsicle sticks (available in grocery stores during apple season, or in craft stores)
Cooking spray
1 14-ounce package individually wrapped caramels, unwrapped
2 tablespoons nonfat milk
Directions
Get Ready: Line a large baking or cookie sheet with wax or parchment paper, spray with cooking spray, and set aside. Remove the stem from each apple and replace it with a craft or popsicle stick but pushing it into the dimple at the top, and set them aside.
Get Cooking: Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Get Dipping: Working quickly, dip and twist each apple in caramel sauce until well coated. Place apples on the prepared sheet (sticks facing straight up) to set, about 15 minutes. Serve on a large platter or wrap apples in wax paper and store in the fridge for about a week – bring them to room temperature before serving (about 30 minutes).
