Fall is in the air! Along with cozy blankets and bonfires comes the best part of the season: the food. When the weather turns cooler, it means hearty, cozy food that comforts the soul. But sometimes, you don't want a big meal, but instead, a filling snack. Check out some of our favorite fall snacks that you'll want to try this season.
Typically, apples, pears, Brussels sprouts, broccoli, turnips, pumpkin, and butternut squash are all seasonal produce that are great to use in the fall, which is their harvest time. You'll also find recipes with whole grains, legumes, and root vegetables. Lots of recipes that are a bit heartier than typical summer recipes. Recipes often use warmer autumn spices like cinnamon, allspice, cardamom, cloves, cumin, ginger, and nutmeg.
When the cheese doodles and packaged brownies just won't cut it, these amazing fall appetizers will definitely be crowd-pleasers at your next get-together or Halloween party. Any of the salty and sweet snacks below will do the trick but think of things that are easy to pull together in a pinch. Try staples like Chex Mix or mini apple pie bites that are easy to serve and easy for guests to grab.
This is the perfect gift for the neighbors. Start with 14 cups of popcorn in a large bowl coated with cooking spray and set aside. Butter the sides of a small saucepan. Add 1/2 cup of butter, 3/4 cup of light brown sugar, 1/4 cup of light corn syrup, 1/4 cup molasses, 1-1/2 tsp of ground ginger, 1/2 tsp of cinnamon, and 1/4 tsp of salt, and bring to a boil over medium heat while constantly stirring. Allow it to boil without stirring for 5 minutes. Remove from the heat and stir in 1/2 tsp of baking soda and 1/2 tsp vanilla extract, then quickly pour over the popcorn and mix well. Transfer to two greased baking pans and bake at 250 degrees F for 1 hour, stirring every 10 minutes. Remove and cool on waxed paper. Everyone will be asking whether you'll be making it every year!
While the store-bought mix is always a crowd-pleaser, you can make your own in a big batch and customize the flavors (and load up on your favorite kinds of pieces). My personal favorite fall snack mix has rice Chex cereal, bugles, mini pretzel twists, popcorn, candy corn pumpkins, and Reese's Pieces, all tossed with a butter, brown sugar, and vanilla coating. You're sure to walk by the bowl and stop for juuuust one more handful.
This salty and sweet dessert is perfectly balanced. In a medium bowl, mix together 3 cups of all-purpose flour, 1-1/2 tsp baking powder, 1 tsp baking soda, and 1 tsp of sea salt, then set aside. In a separate bowl, cream together 1 cup of unsalted butter, 1/2 granulated sugar, 1-1/2 cups of brown sugar for 3 minutes. Then, mix in large eggs, 2 tsp vanilla extract.
Slowly add the dry ingredients, then stir in 1-1/2 cups of chocolate chips and 1 cup of chopped pretzels. Form the cookie dough into balls, then place a caramel piece in the center and completely cover it with dough. Place on a prepared baking sheet about two inches apart. Gently press a pretzel on top of each cookie, then sprinkle with more sea salt if you want. Bake the cookies at 350 degrees F for 10-12 minutes, then let them cool on a baking sheet for 2-3 minutes. Then, transfer to a wire rack to let them completely cool. You're going to have a hard time keeping people away from these delicious fall-inspired snacks.
In a large bowl, stir together 3 cups of rolled oats, 1-1/2 cups of chopped pecans, 1 cup of shredded coconut, 1/4 cup of dry quinoa, 2 Tbsp of pumpkin pie spice, and 1/2 tsp salt. Then pour in 1/2 cup of maple syrup and 1/2 cup of melted coconut oil, stirring very well until combined and every piece is coated. Spread in an even layer flat onto a baking sheet covered with parchment paper. Bake at 325 degrees F for 40-45 minutes. Let it cool, then break into clusters and add 1/2 cup dried cranberries. Use this yummy granola to top your Greek yogurt or in a fall parfait!
If you're going for a hike in the fall (who doesn't love seeing those beautiful leaves changing colors?), stash a bag of this fall trail mix to keep up your energy. You'll need sea salt, candied pecan halves, roasted pumpkin-spiced pumpkin seeds, sunflower seeds, sliced almonds, dried fruit (I like dried cherries, apple chips, apricots, or golden raisins), and cinnamon baking chips. You could even add a handful of coconut shreds if you want! This healthy grab-and-go fall snack packs plenty of nutrients, healthy fats, and complex carbs that'll give you energy until your next meal.
Want your party appetizers to highlight seasonal flavors? This recipe tastes like fall on a pita chip. You need 1 cup of cubed butternut squash, 4 garlic cloves, 2 Tbsp lemon juice, a can of chickpeas, 1/3 cup of tahini, 3-4 Tbsp olive oil, salt and pepper, 1/2 cup parsley, 1/4 tsp cinnamon, 1/2 tsp cumin, and 1/4 tsp smoked paprika. Serve it with sliced veggies or crackers! Start by baking the squash and whole garlic cloves with a drizzle of olive oil and salt and pepper for 15-20 minutes, until the squash is tender. Then, place all the ingredients in the blender and purée until it's smooth and creamy. Add more olive oil or water as needed to make the texture right. Serve with your favorite crackers or veggies.
That's right. Taco seasoning belongs on more than just tacos. I've seen plenty of different ways to spice pumpkin seeds, but this recipe may have just found a new place in my heart. The best part? You're only 4 ingredients away from this salty snack. They're crunchy, satisfying, and delicious.
Crunchy, salty, and satisfying--we can't get enough of these taco-spiced pumpkin seeds
unsalted pumpkin seeds
In a skillet, sautée pumpkin seeds in oil for 5 minutes or until lightly browned.
Transfer seeds to an ungreased baking pan.
Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer.
Bake at 325°F for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.
No Oktoberfest-themed bash would be complete without soft pretzels (washed down with beer, of course). Don't forget to serve other German staples like sauerkraut, Würstl (sausage), apple strudel, or German chocolate layer cake.
In a small saucepan, heat 1 bottle of amber beer to 110°-115° F then remove from heat. Stir in 1 package of active, dry yeast until dissolved. In a large bowl, combine 2 tbsp of butter, 2 tbsp of sugar, 1-1/2 teaspoons of salt, yeast mixture, and 3 cups of flour. Beat on medium speed until smooth. Stir in about 1 more cup of flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 425° F. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Form into a pretzel shape, pinching ends to seal.
In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. Place 2 in. apart on greased baking sheets. In a small bowl, whisk 1 large egg yolks and 1 Tbsp water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool.
This creamy, buttery, cheesy spinach artichoke dip is so decadent and rich; it's the first thing to disappear at any gathering. Add a little hot sauce for some kick, too! It has simple ingredients, too! Start by heating a large saucepan over medium-high heat, add 1 tbsp oil. When oil is hot, add 1 diced onion and 1 clove of minced garlic. Cook until they are light brown but not burnt, about 2 minutes. Add once 10 oz package of chopped spinach and 14 oz. of chopped artichoke hearts. Cook until ingredients are combined well, about 3 minutes.
In this order: Add 3/4 cup of milk, then stir. Add 1 8 oz package of cream cheese, 1 cup of grated parmesan cheese, and 1/4 cup of mayonnaise. When the mixture begins to melt, turn heat to low. Season with salt and pepper. Slowly stir and simmer ingredients until all cheese is completely melted and dip becomes creamy and well combined. Cook for about another 2-3 minutes to blend flavors together. You can also make a version of this recipe in the slow-cooker, so it's ready when you come home!
I can't wait for cool autumn nights sitting around the fire, snacking on one of these tasty fall snacks and sipping on my favorite fall drink, hot apple cider. Which of these treats do you want to try this season? Share the recipe idea with the people you love on FamilyApp.