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Halloween with Hot Sauce

Halloween with Hot Sauce
It’s time to get spooky—and spicy! Bring the heat to Halloween this year with our NEW line of hot sauces. Whether you serve these eats to trick-or-treaters, take them to a costume party or enjoy them as a festive feast, these recipes are sure to spice up your Halloween festivities. 
For extra fun, check out these serving tips for each recipe:  
  1. Grab a box of clear plastic gloves. In each finger, place a piece of candy corn and fill the remaining glove space with Moore’s Sweet and Spicy Harissa Popcorn. This makes a spooky party favor that doubles as décor!
  2. If the Halloween Popcorn Hands aren’t your thing, draw Jack-O-Lanterns on clear plastic bags and fill them with popcorn! 
  3. When serving in bags or in a bowl, re-name Moore’s Spicy Beef Jerky, “Zombie Jerky” or “Zombie Flesh” to add a ghostly flair. 
  4. Serve Moore’s Brisket Chili in a witch’s cauldron or a hollowed-out pumpkin for a festive touch. You could even top the chili with cheese slices shaped like Halloween creatures!
Ingredients: Popcorn118WD.jpg
Vegetable cooking spray
Parchment paper
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup dry-roasted peanuts
3/4 cup sugar
2 to 3 Tbsp. Harissa Hot Sauce
3 Tbsp. unsalted butter, cut into pieces
1/2 tsp. baking soda
  1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn and peanuts to bowl.
  2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10 to 12 minutes.
  3. Remove from heat; stir in Harissa Hot Sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in baking soda. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn mixture and toss with 2 large spoons to coat.
  4. Spread out popcorn mixture on prepared baking sheet and bake, mixing once to coat popcorn mixture, until dry, 15 to 20 minutes. Let cool.
4 lbs. thinly sliced top round
2 cups Moore's Habanero Hot Sauce
2 cups Moore's Original Marinade
  1. Marinate top round slices in Moore's Habanero Hot Sauce and Moore's Original Marinade.
  2. Smoke on grill for 3 hours.
1 Yellow Onion sautéed
1 stick of Butter
1 Cubano Pepper diced
1 can Diced Tomatoes
1 can Dark Red Kidney Beans
1 can Pinto Beans (both with juice)
2-4 oz Moore’s Jalapeño Hot Sauce
1 can Tomato Sauce
1 tbs Chili Powder
1 tsp Cumin
2 tsp Salt
1 tsp Black Pepper
  1. In a large pot over medium heat, stir in ingredients. 
  2. Bring chili to a boil then reduce heat and let simmer 20 minutes.
  3. Taste for seasoning and season with salt and pepper, if necessary.