It’s Halloween night and your kid(s) empty a large haul of their trick-or-treating candy onto the table. Every Hershey, Reece’s, and Kit Kat teases you and you’re tempted to reach in but you withhold. You put the little one(s) to bed and now it’s your turn to celebrate the evening with a relaxing glass of wine and a healthier alternative to candy: some better-for-you treats.
If you’re craving something creamy like caramel, try dried apple chips dipped in honey and cinnamon with a glass of Chardonnay. For something a bit more savory and sweet, a vegan dark chocolate and peanut butter pairs nicely with a glass of Port. Dark Chocolate is always a good choice. It’s full of antioxidants and goes great with a glass of Zinfandel. Or for something classically ‘Halloween’ Candy Corn is fat free and pairs nicely with a glass of Prosecco or Riesling.
We like to pair our Osmosis Sauvignon Blanc with Vegan Toffee or chocolate-dipped, dried-fruits such as Apricots, Dates and Raisins. Satisfying and healthy, full of antioxidants, and vitamins, this is a great way to satisfy your sweet cravings while your kids eat the candy. And remember with a light 85 calories per serving, there’s also less guilt in indulging! Happy Halloween!!!
Here’s a great recipe for a Vegan Toffee for your enjoyment:
- 3/4 cup raw pecan or walnut halves
- 1 cup vegan granulated sugar ●
- 1 cup vegan margarine
- 2 Tbsp water
- 1tsp pure vanilla extract
- 1/8 tsp salt
- 8 oz vegan chocolate, at least 60% dark
- (Optional dried cranberries and raisins)
1. Toast the nuts for a few minutes in a pan on the stove over medium heat, until fragrant and just lightly brown. Remove and finely chop and set aside.
2. Make a 10-inch-square shell out of aluminum foil, with sides that are 1 inch high and place on a baking sheet then set aside.
3. Combine the sugar, margarine, and water in a saucepan and place over medium heat. Stir constantly, until the margarine is melted. Test with a candy thermometer and let the mixture cook until it reaches exactly 305˚F, the “hard crack” stage. Watch it carefully making sure that you do not let the mixture go above 305˚F. This is very important.
4. Remove from the heat immediately and stir in the vanilla and salt. Pour into the foil shell. The mixture will spread, but don’t worry if it does not reach the sides. Allow to cool for at least 45 minutes at room temperature, or until hardened and cooled completely.
5. In a double boiler, which is a bowl over a simmering pot of water, melt the chocolate over medium heat. When very smooth and melted, pour over the top of the toffee mixture. Use an icing spreader or knife smooth the top and cover the toffee.
6. Sprinkle the nuts on top, pressing down slightly to ensure they adhere. – You can also add some dried fruits like raisins or cranberries too!