Butterscotch-flavored “haystacks” make a whimsical base for candy pumpkins. You can set a pumpkin in the middle of each haystack, as if it’s sitting in a nest, or you can press the pumpkin right against the side, as if it’s nestled up against the foot of a haystack.
Recipe from "Ghoulish Goodies" by Sharon Bowers/Storey Publishing.
|1 6-ounce bag butterscotch morsels (about 1 cup)||1 cup roasted salted peanuts|
|2 cups chow mein noodles||1 6-ounce bag candy pumpkins (such as Brach's Mellowcreme pumpkins)|
Line two baking sheets with waxed paper. On top of a double boiler (or in the microwave for 1 minute, stirring well), melt the butterscotch morsels. Be careful not to overheat or the mixture may seize up and become too stiff.
Stir the peanuts and chow mein noodles into the melted butterscotch. Dollop out by heaping tablespoons on the waxed paper; while the mixture is still warm, place a pumpkin on top of each haystack or press it against the side. Allow to firm up in the refrigerator if necessary.
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