5 No-Bake Halloween Recipes For A Spooky Party
These no-bake Halloween recipes are so fun, you will want to make them all! Surprise: you’ll love them so much you’ll make them all year long. No-bake treats are delicious, and the best part is you can spend more of your energy having fun with your kids making these easy treats extra spooky.
Chewy Caramel-Coated Popcorn
- 1 cup unpopped popcorn
- 1 cup butter
- 2 cups brown sugar
- 1⁄2 cup light corn syrup (Karo) or 1/2 cup liquid glucose (glucose syrup)
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon vanilla essence
- Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 20 cups of popped popcorn.
- Place two or three baking trays or cookie trays on your bench top. You'll spread the hot caramel coated popcorn onto these later.
- Use the largest saucepan/stockpot or boiler that you can find. Add the butter, brown sugar and syrup.
- Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Stir well.
- Add half of the popcorn and quickly stir to coat in the hot caramel mix. Add remaining popcorn and nuts(if you have chosen to add them as an optional extra). Stir thoroughly to cover the popcorn evenly. Work quickly.
- Spread the popcorn over your baking dishes or cookie trays. Break up clumps of popcorn with your wooden spoon.
- After about a minute the popcorn should be cool enough to handle carefully. Break up the popcorn to smaller sized pieces.
- As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones. Great for childrens parties. (The flat based cones work best for this- much easier to place on your bench to cool).
- Cool and store in an airtight container. Will keep for about a week (if it lasts that long without being gobbled up!).
- 3 cups fresh pumpkin or squash seeds, washed and drained
- 1/4 cup vegetable oil
- 1/4 to 1/3 cup ranch salad dressing mix
- In a large skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan. Sprinkle with salad dressing mix; stir to coat. Spread in a single layer. Bake at 325° for 10-15 minutes or until crisp. Store in an airtight container for up to 3 weeks.
- 1/4 cup Evaporated Milk
- 1 cup
- 2 tbsp Water
- 1/4 tsp Vanilla
- 1/4 tsp Cinnamon
- 3 cups Pecans
DirectionsCombine the first five ingredients over medium heat until the sugar dissolves. Add pecans and stir. With a slotted spoon, remove the pecans from the pan and place on wax paper until dry.
- 1-1/2 cups white baking chips
- 1 package (10 ounces) pretzel rods
- Colored candy stars or sprinkles
- Colored sugar or edible glitter
In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; allow excess to drip off. Sprinkle coatings with candy stars and colored sugar. Place pretzels on waxed paper; let stand until dry. Store in an airtight container.
Chocolate Butterscotch Haystacks
- 2 cups semisweet chocolate chips
- 1 package (10 to 11 ounces) butterscotch chips
- 4 cups crispy chow mein noodles
- In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles.
- Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.