Happy 4th of Halloween Eve!
When I was a girl, I though fireworks and firecrackers were so beautiful—pretty enough to eat—and I desperately wanted to know what they taste like. Fortunately my sensible sister Emily dissuaded me from taking a big bite of fiery sparkler.
This candy tastes like you just ate a firecracker, but without the hassle of having to re-grow your eyebrows. First it’s sweet and hot, then there’s an explosion in your mouth, followed by a bit of lingering smoke.
- Chipotle Pepitas
- 1 egg white
- 1 1/8 teaspoons chipotle powder
- 3/4 teaspoon kosher salt
- 1 cup raw pepitas
- Chocolate Bark with Chipotle Pepitas and Pop Rocks
- 1 10-oz. pkg. semi-sweet chocolate chips
- 1/3 cup chipotle pepitas
- 6 packets orange flavored Pop Rocks
- Preheat the oven to 350°. Line a cookie sheet with parchment paper.
- Whisk the egg white until it’s soft and foamy, and stir in the chipotle powder and salt. Add the pepitas and toss until they’re evenly coated.
- Spread the seeds in a single layer on the parchment-lined baking sheet and bake until golden and fragrant, about 10 minutes.
- Place baking sheet on a wire rack to cool. Break seeds apart.
- Preheat the oven to 325°. Line a cookie sheet with parchment paper.
- Spread the chocolate chips on the prepared cookie sheet. Arrange the chips so they are touching each other in a single layer.
- Bake for 2 minutes or until the chocolate chips are shiny. The chips will retain their shape. Remove the cookie sheet from the oven and place on a wire rack. With a butter knife, immediately smooth the chips in an even layer.
- Sprinkle the pepitas evenly over the melted chocolate. Hold the cookie sheet a few inches above your table and drop it to settle the seeds into the chocolate.
- Refrigerate for about an hour and break into pieces. Store in an airtight container in the refrigerator.
- Sprinkle with Pop Rocks immediately before serving.