Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off more great Halloween party recipes!

Popcorn Balls

8 cups popped corn
¾ cup granulated sugar
¾ cup brown sugar
½ cup light corn syrup
½ cup water
1 teaspoon white vinegar
¾ cup butter

Directions:

Measure popped corn into large bowl. Combine sugars, corn syrup, water, and vinegar in a 2- quart saucepan. Heat to boiling over medium high heat, stirring frequently. Cook, stirring constantly, to 260 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low and stir in butter until melted. Pour syrup in thin stream over corn in bowl, stirring until corn is well coated. Cool slightly. Butter hands and shape mixture into 3-inch balls and place on waxed paper – makes 16 balls

Halloween Night Nachos

6 each flour tortillas – cut into eighths
Oil for frying
Your favorite southwest seasoning mix to taste
Olive oil for sautéing the beef
1-pound lean ground beef
1 cup chopped onions
Salt and cayenne pepper to taste
3 tablespoons chili powder
1-teaspoon cumin
1 tablespoon minced garlic
¾ -cup beef stock
1/4 pound each:
Grated cheddar cheese and jalapeno Monterey jack cheese
1 – 16 ounce jar purchased salsa
1 cup shredded lettuce
1 cup chopped roma tomatoes
1/2-cup sour cream
1/4 cup pickled jalapeno slices
1 tablespoon chopped cilantro (Optional)

Directions

Homemade tortilla chips:

Preheat oil in deep fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on paper towels. Season the chips with your favorite southwest seasoning to taste.

Beef nacho topping:

In a large skillet, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with additional southwest seasoning. Brown the beef for 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin and garlic. Add the stock and bring the liquid to a simmer. Simmer until the liquid reduces by 1/4. Remove the pan from the heat.

Assembly:

Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat mixture with the two cheeses. Top the cheese with lots of salsa, the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro, if desired.

Serves: 4