3 EASY AND FUN HOLIDAY SNACKS TO MAKE FOR YOUR KIDS

The perfect holiday treats for your little kids

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From popcorn balls to playful (and yummy) emoji fruit snacks, these three easy and fun holiday snacks for when your kids are at home.

BUTTERSCOTCH POPCORN BALLS
Makes 12 // Cooking time: 25 minutes



INGREDIENTS
6 cups popped popcorn (±¼ cup kernels)
375 g caster sugar
90 ml water
20 g butter

METHOD
1. Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl.
2. Melt sugar and water in a pot over medium heat. To stop sugar crystals from forming, avoid stirring and swirl the pot now and then. When sugar is dark caramel in colour, remove it from the heat and stir in butter.
3. Immediately start pouring the caramel over the popcorn, while stirring with the wooden spoon, ensuring all popcorn is covered.
4. Form the mixture into balls using your hands. If it’s too hot, use latex gloves.
5. Insert a stick into each ball and place it on the tray to set. Store in an airtight container for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli


EMOJI-INSPIRED FRUIT SNACKS
Makes 10 // Cooking time 5 minutes



INGREDIENTS
1 pineapple, peeled and cut into 1 cm slices
3 plums, sliced
Heart-shaped and circular cookie cutters

METHOD
1. For half the pineapple rings, use a small heart-cutter to cut out eyes and a small moon-cutter to cut out mouths.
2. Peel the skin off the plum slices and set aside. Cut hearts from the plum slices and press them into the pineapple slices.
3. For the remaining pineapple slices, use a small round cutter to cut out mouths. Use the plum skins to make surprised eyes in the shape of the letter ‘X’.
4. Wrap your emoji fruits in baking paper to keep fresh.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za


BANANA CHOCOLATE DIPS
Makes 8 // Total time 25 minutes plus freezing time



INGREDIENTS
4 bananas, peeled, halved and frozen
8 lolly sticks
4 slabs milk chocolate, chopped
A handful frozen berries
A handful sprinkles
A handful desiccated coconut

METHOD
1. Push a lolly stick into the base of each banana and place the fruit in the freezer.
2. Put the chocolate in a microwave-safe bowl.
3. Place the bowl in the microwave and heat for 15 seconds at a time, stirring in between. Continue until the chocolate is melted and smooth.
4. Pour the chocolate into a tall glass to prepare for dipping the bananas.
5. Get the strawberries, sprinkles and coconut ready in separate bowls.
6. Remove the bananas from the freezer and place them on a lined baking tray. Hold a banana by the lolly stick and slowly submerge 3/4 of it into the melted chocolate.
7. Lift it out of the glass and allow the excess chocolate to drip off back into the tall glass.
8. Place the freshly dipped banana on the tray and decorate it with the strawberries, sprinkles and coconut before the chocolate sets.
9. Repeat the process with the remaining bananas until they are all dipped and decorated.
10. Place the bananas in the fridge for 15 minutes to allow the chocolate and the toppings to set properly before you dig in immediately.

Words by: Sjaan Van Der Ploeg

Photography: Fresh Living Magazine, Zhann Solomons