The second installment of our Halloween party food posts, again feature edible insects. Since we deal with pest control, we thought we’d offer an alternative to traditional pest control: eat the pests! Of course if these recipes don’t appeal to you, you can always call Thrasher Termite & Pest Control to get rid of your pests in the traditional manner. Here are two very simple Halloween party food recipes adapted to use the dry roasted insect recipe from our previous post—Rice Creepy Treats and Caramel Corn Crawlies.
Rice Creepy Treats
Use your favorite puffed rice cereal treat recipe, but add either dry roasted crickets or dry roasted mealworms to the melted marshmallows at the same time as the puffed rice cereal. Retain a few freeze dried insects to sprinkle on top for added effect.
- 3 tablespoons margarine
- 1 package (about 40) large marshmallows
- 6 cups puffed rice cereal
- 1/2 cup dry roasted insects (Reserve about 2 tablespoons)
- Melt margarine in large pot over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
- Add cereal and dry roasted insects. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Sprinkle with reserved dry roasted insects. Cut into squares when cool.
Caramel Corn Crawlies
- 16 cups popped popcorn (air-popped or traditionally popped and unsalted)
- 1 cup dry roasted insects
- 1 cup brown sugar
- 1/2 cup butter or margarine
- 1/2 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Preheat oven to 275 degrees F.
- Mix dry roasted insects with popcorn.
- Cook sugar, butter or margarine, corn syrup, and salt in a large saucepan over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
- Remove from heat. Stir in baking soda and vanilla. Pour over the popcorn-insect mix. Stir until evenly coated. Bake for 30 to 45 minutes in the preheated oven, stirring every 10 minutes. Remove from pan and put into a large bowl to cool.