It’s October 1st!!! Bring on all the kitchy recipes! Wait. Are you horrified with me that it is 5 weeks out from Halloween and I am already posting this kind of stuff?

I kind of can’t help myself. I love Halloween, and it’s on the brain around here. I am already ordering costumes (Pia will be a Pirate and Coco a Gnome) and the kids have completely covered their windows in those jelly halloween themed decals. I mean COVERED.

I also have to admit that I have some small fear of the holiday season this year (the “Holidays” beginning with Halloween of course, and taking us through Christmas). This is the first time we have done this after being diagnosed with food allergies, and to say things will be just the same as always is not true. Especially for Pia. Bless her little heart, she is already planning who she will give all of her candy to since she can’t eat any of it. (By the way, I highly doubt that Coco will be so generous!) But I do have a little joy in my heart knowing that I will be able to give Pia some awesome treats on Halloween- it will just take a little planning ahead is all!

The thing I am the most excited about right now are these Salted Caramel Popcorn Balls. They are gooey and crunchy and sweet and salty and studded with buttery roasted cashews (although you could skip them if you aren’t a fan) as well as a little cinnamon and nutmeg. They are ultimately a magical little dessert all rolled up in a convenient popcorn ball. Festive and delicious, you have the perfect Halloween treat! (oh, and they just happen to be gluten free and vegan!)

This is how you make them:
Spray or grease a sheet pan with coconut oil and set aside.

In a large pot, bring the coconut oil, corn syrup, sugar, salt, cinnamon and nutmeg to a simmer over medium-high heat. Simmer until the confection is 300 degrees, this usually takes 8-9 minutes. Stir often with a wooden spoon. Turn the heat off, but leave the pot on the stove and add the popcorn and cashews.

Using the same wooden spoon, stir until the popcorn and nuts are completely coated.

Pour out the pumpkin mixture onto the greased sheet pan and spread the popcorn out over the pan. Let cool for a few minutes- JUST until you can stand to touch it without burning your fingers!

Shape the popcorn into balls and store in an airtight container.