Fun with fall faves: Apples, candy corn, pumpkins

Using three of fall’s favorite foods, Sarah Carey of “Everyday Food with Sarah Carey” shares three seasonal selections: apple-run spritzer, spiced pumpkin seeds and crisp candy corn treats.

Apple-rum spritzer
Servings:

Makes 1 cocktail

Ingredients

    • 1 oz. dark rum
    • 2 oz. apple cider
    • Seltzer
    • Apple slice

Preparation

Baking Directions:

To a glass filled with ice, add 1 oz. dark rum and 2 oz. apple cider, then fill to the top of the glass with seltzer. Garnish with a slice of apple.

Candy corn treats
Servings:

Makes 10 candy corn treats

Ingredients

    • Cooking spray
    • 9 tablespoons unsalted butter, divided
    • 12 cups miniature marshmallows, divided
    • 3/4 teaspoon fine salt, divided
    • 9 cups crisp puffed-rice cereal, divided
    • 1 tablespoon grated orange zest
    • Yellow and red food coloring
    • 1 tablespoon grated lemon zest

Preparation

Baking Directions:

Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium heat. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.Using your hands, gently mold each treat into a candy-corn shape.Note: To store, arrange treats in a single layer on parchment-lined baking sheets, wrap tightly in plastic, and keep at room temperature, up to 3 days.

Spiced pumpkin seeds
Servings:

Makes 1 cup spiced pumpkin seeds

Ingredients

    • 1 cup raw green pumpkin seeds
    • 1 teaspoon chili powder
    • 1/8 to 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon coarse salt
    • 2 teaspoons fresh lime juice

Preparation

Baking Directions:

Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

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