Sparkling Blood Orange Punch
1 bottle Prosecco or other sparkling wine
2 blood oranges, juiced OR 1 can of San Pellegrino Blood Orange Soda (if real oranges aren't available)
3 dashes of orange bitters (optional)
Maple Pecan Popcorn
10 cups of plain, popped popcorn (I pop kernels in a pot on the stove like my grandpa did, but I'm told this is very uncommon. You can buy it pre-popped or microwavable, as long as it's plain).
1/2 cup maple syrup
1.5 cups chopped, toasted pecans
3 tablespoons cinnamon maple sugar OR an equal mix of brown sugar & cinnamon
Toast the pecans: Preheat oven to 350. Chop pecans and sprinkle with your choice of sugar. I have a cinnamon maple sugar my mom sent me from Maine (her care packages are unreal). You can also mix brown sugar & cinnamon, or plain sugar & cinnamon - whatever combination you'd like! Toast in the oven for 5-7 minutes until they darken slightly and smell very nutty.
Put it all together: Toss the popcorn onto a sheet pan - you want a flat layer, so you may not be able to put all the popcorn on the pan at once. If that's the case, do this step twice. Use the lip of your saucepan or pour the syrup into a measuring cup so you can drizzle it slowly onto the popcorn. Sprinkle additional sugar mix if you want it really sweet (it is Halloween, after all!) Add the pecans and toss it all together into a serving bowl. Enjoy!