comfort & joy | Home & Away

After making autumn witch hats, I decided that matching brooms were in order. For the bottom part of the broom, melt together 12 oz. butterscotch chips with 3 tablespoons of nut or sunflower butter until uniform and glossy. Coat 5-6 oz. of chow mein noodles with the golden butterscotch mixture and drop as pyramid piles onto parchment paper. For the broomstick, place a pretzel stick in the middle of the pile and give them about 20 minutes to harden. These brooms are easy to make, easy to serve, and perhaps even easier to eat.

I took my non-edible broom outside this morning to sweep away the last of the fallen leaves on the back porch. The winds are calling for butternut squash soup on the stovetop and cinnamon baked goods in the oven this week. My heart is with those in the path of the hurricane: be safe and keep cozy, my friends.



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  1. October 29, 2012

    What an interesting idea! Love how this can be made with things found around the house!

  2. margaret #
    October 29, 2012

    Cackle, cackle!

    • Amy #
      October 29, 2012

      …and crackle, crackle. Did I mention that this version is the polite, non-messy solution to eating a haystack?!

  3. October 29, 2012

    Totally something I would devour!

    • Amy #
      October 30, 2012

      yes! they’re so easy to just pick up by the “broomstick” and munch :)

  4. October 31, 2012

    These are so cute that I made some for my daughter’s Halloween party! I had trouble getting my broomstraws into a pyramid shape, though; mine look more like mops. :-}

    • Amy #
      October 31, 2012

      I hope the mops were tasty! I love that you made them :) Now that I think about it, I did wait a few minutes for them to set, then pile a few more butterscotch noodles on the top for the pyramid.

      • November 1, 2012

        They were, without a doubt, the most delicious mops ever! I’ll try the “wait and pile” technique next time, because there will DEFINITELY be a next time. Thanks for the inspiration! :-)

      • Amy #
        November 1, 2012

        oh, good. you’re welcome!

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