As part of a sponsored campaign with Collective Bias®, I was challenged to create fall recipes featuring M&Ms and Mott’s Apple Juice.
Fall is one of my favorite seasons. I love the first cool, crisp days and nights. I love the deep colors of the leaves and the smell in the air. And what else comes along with fall?
Fall baking, making homemade candies, chocolate and being busy in the kitchen!
This week we had our first couple of cool nights and it was so exciting to feel the cool crisp air. I am ready to pull out some of my fall recipes and start baking! With having a newborn not quite a month old, lets say life has changed yet again. We are still learning together and adjusting.
This week for our movie night snack I decided to take a more simple route. We all love our popcorn and sometimes we add in a few M&Ms but this time I decided to take that to the next level and make sweet & salty caramel popcorn recipe with M&Ms. It was delicious enough that Austin kept coming in to the kitchen asking to have a taste. It was very simple to make and yet oh, so delicious!
Sweet & Salty Caramel Popcorn Recipe
- 6 cups plain popcorn
- 2 cups pretzels, broken into pieces
- 1/2 cup sugar
- 1/4 cup water
- 1/3 cup
- 1 cup marshmallows
- 1-2 teaspoon sea salt
- 1-2 cups of M&M’s
Pop your popcorn and set it aside in a large bowl combined with the pretzels.
In a saucepan stir together the sugar, 1/2 teaspoon salt, and water. On medium-high heat, bring it to a boil, without stirring, until the mixture is thick and bubbly and is amber in color. This will take about 8-10 minutes.
Remove your saucepan from the heat and slowly pour in your heavy cream. The mixture will start to thicken but stir it carefully as it will be hot.
Now stir in the marshmallows until they are smooth and melted.
Pour your hot caramel mixture over popcorn and pretzels and then stir gently until the popcorn is well coated. Stir in the M&M’s.
Place the mixture on a large baking sheet to cool and sprinkle with sea salt.
It is very rich and gooey but a perfect way to get your sweet & salty fix.
Who doesn’t think of warm apple cider when they think of fall?
Thinking back to last fall we had such a great time visiting the pumpkin patch, going on a hay ride and wandering through the corn mazes. Along with our pumpkins, they also served hot apple cider!
While my kids are not big on drinking apple cider I decided to turn our Mott’s Apple Juice into hot apple cider that I would then turn into apple cider syrup to have over the top of pancakes! It was a huge hit. To begin, make a batch of “semi real” apple cider using the recipe below.
Apple Cider Recipe
- 2 quarts of apple juice
- 1/2 cup of brown sugar
- 1 teaspoon of whole allspice
- 1 teaspoon of whole cloves
- 1/8 tsp ground nutmeg
- 3- inch stick cinnamon, broken into pieces
Combine all the ingredients into a saucepan on medium heat; bring to a simmer. Allow it to steep for bout 20-30 minutes. Strain out the spices and serve warm.
Apple Cider Syrup Recipe
Add at least six cups of apple cider into a saucepan and bring to a soft boil. Reduce the heat and simmer uncovered until the juice reduces down and thickens. I prefer it to be reduced down to about a cup but the great thing is you have total control of the thickness! If you prefer it to be really thick, continue to reduce down until you reach the desired consistency.