Fancy dress outfit chosen, cobweb spray can purchased and ‘Monster Mash’ added to the party playlist, but what about the food? We’ve compiled a list of scrumptiously spooky party food ideas to make sure your Halloween shindig is one to remember!

 Poison Toffee Apples




  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • Few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples) (Ensure your apples are fresh and haven’t been waxed)


  • Grease a piece of baking paper and place on a tray/baking sheet.
  • Insert bamboo skewers in all the apples and set aside.
  • In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  • When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  • Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  • Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

Photo and recipe by simply-delicious-food.com


 Tombstone Sandwiches




  • 2 cups diced cooked chicken
  • 1 cup diced celery (2 stalks)
  • ½ cup diced green apple
  • 3 slices bacon, crisp cooked, drained, and crumbled
  • ½ cup dairy sour cream
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • 28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
  • 1 8 ounce container whipped cream cheese
  • Finely chopped toasted pecans
  • Purple kale


  • In a large bowl, combine chicken, celery, apple, and bacon.
  • In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
  • To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy ground-cover. Makes 14 tombstones.

Photo and recipe courtesy of BHG.com

 Frozen Banana Ghosts



  • 200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks
  • 4 medium-large, ripe bananas
  • 85g desiccated coconut (you won’t use it all)
  • handful dark chocolate drops


  • In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
  • Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
  • Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

 Photo and recipe courtesy of bbcgoodfood.com


Jack O’Lantern Fruit Cups

pumpkin friut



  • 3 Medium Navel Oranges
  • 1 cup Mixed Fruit


  • Slice off the tops of the oranges.
  • Using a spoon, scoop out the pulp of the oranges.
  • Cut out faces on each orange to resemble a Jack O Lantern.
  • Fill each orange with mixed fruit and serve.

Photo and recipe courtesy of simpleethrifty.com


 Mummy Hotdogs




  • 12 hot dogs
  • 1-2 cans prepared dough of your choice
  • 1 egg
  • Mustard or ketchup, for serving


  • Preheat the oven to 375F.
  • Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a criss-cross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.
  • In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
  • Bake 18-20 minutes, until the dough is nice and golden brown.
  • Before serving, dog the mummy dogs with a little mustard or ketchup for the “eyes.”

Photo and recipe courtesy of steamykitchen.com



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