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Pumpkins in the Field
Butterscotch “haystacks” make a whimsical base for candy pumpkins nestled up close. If you’re transporting these to a party, drop each stack into a paper muffin cup and press on a pumpkin.
Sharon Bowers
Ingredients
| 1 (6-ounce) bag butterscotch morsels (1 cup) | 1 cup dry-roasted salted peanuts | |
| 2 cups chow mein noodles | 24 candy pumpkins, such as Brach’s Mellowcreme Pumpkins (you’ll use about half of an 11-ounce bag, generally the smallest size bag available) |
directions
Prep:
5 min
Total:
30 min (Quick)
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1
Line 2 baking sheets with wax paper or parchment.
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2
Put the butterscotch morsels in a microwave-safe bowl, and melt them in the microwave: Heat on high for 60 seconds and then stir well. If needed, continue to heat in two or three 10-second bursts, stirring well after each burst. (You can also melt the pieces, stirring frequently, in a double boiler over just-simmering water. Avoid overheating, which causes the morsels to seize into a stiff mass.)
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3
Stir the chow mein noodles and peanuts into the melted butterscotch. Drop heaping tablespoons of the mixture onto the prepared baking sheets. While the haystacks are still warm, place a pumpkin on the top or pressed against the side of each treat. Refrigerate until firm, about 20 minutes.
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