Homemade Soft Pretzels

4 Tablespoons butter, melted
1 Tablespoon sugar
2 teaspoons kosher salt, plus more for topping
1 1/2 cups warm water (110 to 115 degrees F)
1 package (2 1/4 teaspoons) instant yeast
22 ounces (about 4 1/2 cups) all-purpose flour
Vegetable oil (nonstick) spray, for pan and bowl
10 cups water
2/3 cups baking soda
1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

Mix butter, sugar, salad and water with yeast in a large mixing bowl.

Add flour and mix until a dough forms.

Knead and add more flour until dough is tacky.

Let dough rise for 45 minutes.

Preheat oven and bring large pot of water to a rolling boil. Add baking soda.

Shape dough into desired pretzel shape. Boil 30 seconds and place on baking sheet.

Bake 14 minutes for large twists, 10 minute for mini twists or bites.

Allow to cool on rack for 5 minutes before serving.

I found this recipe here.

Caramel Corn Treat Bags

 Ingredients

4 quarts popped popcorn
1  cup brown sugar

1/2 cup Karo® Light or Dark Corn Syrup

1/2 cup butter or margarine

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon Spice Islands® Pure Vanilla Extract

Treat bags or bowls

Halloween candies, nuts, dried fruits, etc. 

 

Directions

1. Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
   
2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
   
3. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.
   
4. Pour syrup mixture over warm popcorn, stirring to coat evenly.
   
5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.
   
6. To serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own Halloween treat.