It’s time for the next installment in my OVER THE GARDEN WALL menu! My original plan was to make the banana nut duck bread from the show. I baked my go-to banana bread recipe in a set of 3D duck ice molds, which tasted good but came out looking reeeeeally ugly. * sigh * Ain’t that just the way?

I panicked a little at that point, because I didn’t have a backup plan. I scoured the internet, searching for other food references in the show. I came across a reference to a character called Corn on the Cob, who is literally an anthropomorphized corn cob. He appears in TOME OF THE UNKNOWN, the short film that preceeded OVER THE GARDEN WALL and is set in the same world with most of the same characters. Corn on the Cob plays in a band in the Big City, but he has to stop playing when he starts to feel ill and pops into popcorn. I loved the idea of making an autumn-themed popcorn inspired by the seasonal aesthetic of the show, so Apple Pie Popcorn was born!

I started with my standard popcorn recipe, adding a bit of apple pie spice. Then I made some apple chips using the recipe from my Treasure Island menu. Then I threw in some maple candied walnuts, a variation on the walnuts from my butterscotch chocolate cake recipe. I love how it all combined together. I think my favorite part was the walnuts. I just love the crunch and sweetness they add!

P.S. I just learned that this is the 10 year anniversary of OVER THE GARDEN WALL, and Cartoon Network is planning something to celebrate (to be announced Nov. 3rd). I’m so excited! Any guesses what it will be? I’m thinking another short like TOME OF THE UNKNOWN.

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Autumn Popcorn: Apple Pie Popcorn with Maple Candied Walnuts

“How the gentle wind,

Beckons through the leaves,

As autumn colors fall . . .

Dancing in a swirl,

Of golden memories,

The loveliest lies of all . . .”

— “Into the Unknown” from OVER THE GARDEN WALL

 

INGREDIENTS:

 

Makes approx. 12 cups autumn popcorn

 

INSTRUCTIONS:

1. FOR THE APPLE CHIPS. Preheat oven to 225°F. Line a large baking sheet with parchment paper and set aside. Core the apple and slice into very thin disks (I used the second setting on a mandolin). Arrange the apple slices in a single layer on the prepared baking sheet. Bake for 35 minutes. Flip the apple slices and baked for 25 minutes more. Turn off heat and leave pan in the oven until it is almost completely cool, about 1-2 hours. Allow apple slices to rest on the pan on the counter for 30 minutes. Transfer cooled apple chips to a tightly sealed container until ready to use.
   
2. FOR THE CANDIED WALNUTS. Preheat oven to 325°F. Line a baking sheet with parchment paper. Coat with cooking spray and set aside. Combine all ingredients in a medium bowl. Stir until nuts are thoroughly coated. Spread mix onto parchment, separating the individual pieces as much as possible. Bake for 10 minutes, stirring once halfway through, trying to maintain separation. Cool the nuts on the pan for 15 minutes (coating will harden). Gently remove the nuts from the foil and break those that have joined together into individual pieces. Store in a sealed container until ready to use.
3. FOR THE POPCORN. Melt 3 tablespoons coconut oil and set aside. Add remaining oil to a large saute pan with high sides placed over medium-high heat. Add 3 popcorn kernels and partially cover with lid, shaking pan regularly. After the 3 kernels pop, add remaining kernels in a single layer and remove from heat for 30 seconds. Partially cover again and return to heat, shaking until most of the kernels have popped and the popping sound has reduced to less than 1 pop every 5 seconds. Transfer immediately to a large bowl. Stir in reserved coconut oil, apple pie spice, and salt until well coated.
4. Mix together the apple chips, walnuts, and popcorn in a large bowl. Serve to Wirt and Greg during their visit to the Big City in TOME OF THE UNKNOWN! 

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If you like this recipe,
check out my recipe for
Pottsfield Pumpkin Waffles and Apple Cider Syrup!