Make the holiday extra tasty with party foods and candy from your kitchen
Menu for a ghostly gathering
Green Salad With Dracula's Teeth, Broomstick Breadsticks, and Risotto in Decapitated Pumpkins are just a few of the elements that make up this perfectly spooky Halloween menu.
More: Halloween party menu
If deviling your eggs isn't enough this Halloween, spider them too. Joanie Pimentel in Sunset's information technology department came up with this styling idea for a staff party last Halloween. She cuts pitted black
olives in half lengthwise and nestles one half on top of an egg for the body, and then cuts the other half crosswise into
thin slices to form the creepy legs.
Recipe: Bacon Deviled Eggs
Dark chocolate and bitter orange offset the sweetness of candy corn in these fun and fancy truffles.
Recipe: Chocolate Candy Corn Truffles
The only quibble we have with popcorn balls is that they're usually too big and unwieldy to bite into. These miniature clusters,
held together with caramelized honey, are just the right size.
Recipe: Bite-size Honey Popcorn Balls
Marshmallow cream is the surprise inside these dark chocolate cupcakes topped with Chocolate Cream Cheese Frosting.
Recipe: Devil's Food Cupcakes with Marshmallow Filling
This warmly spiced brittle also makes a crunchy garnish for a holiday pumpkin pie.
Recipe: Cinnamon Pumpkin Seed Brittle
A crisp, slightly tart apple dipped in chewy caramel is a classic sweet. A caramel apple double-dipped in white chocolate
and crunchy toffee is the stuff of dreams.
Get 5 delicious variations
The flaky texture of these clusters reminds us of Butterfinger candy bars.
Recipe: Coconut Haystacks
Chocolate-covered peanuts meet chocolate-coated raisins in this easy and addictive candy.
Recipe: Peanut-Raisin Bark
It's hard to stop at just one when you try these silky brown-sugar candies.
Recipe: Butterscotch Caramels
Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra
teaspoon of chipotle powder.
Recipe: Devilish Chorizo Chili with Hominy
These ghastly little nibbles are rich with cheesy flavor, and a real snap to make.
Recipe: Cheddar Witch's Fingers
Rich spice flavors shine in this tender, cakelike bread. You can store this bread airtight at room temperature up to 3 days
or freeze up to 3 months.
Recipe: Farmer John's Favorite Pumpkin Bread
Throughout the 1950s, '60s, and '70s, Sunset paired doughnuts with Halloween. Everything from after-school doughnut parties to "frying tables" at evening events and the
gentle reminder, "Don't forget the doughnuts," for a Halloween brunch menu appeared in our pages.
Recipe: Rich Refrigerator Donuts
More: Rediscover Halloween donuts
You get all the satisfaction of a caramel apple in one bite and without a messy chin.
Recipe: Mini Caramel Apples
Whirl 1 large heirloom tomato (8 oz., chopped) in a blender until smooth. Strain into a cocktail shaker half-filled with ice. Add 1/2 cup potato vodka such as Blue Ice, 1 tsp. grated fresh horseradish, and juice from 1 lemon and shake to blend. Strain into 2 highball glasses. To garnish each glass, thread 3 pitted green olives onto a long Thai chile and set over glass.
Use small apples, such as those for lunch boxes. If making ahead, let coating firm, then enclose apples with plastic wrap
and refrigerate. Look for the wood craft sticks at hobby shops; they're also sold with caramel for coating apples.
Recipe: Apple Ghosts
Empanadas get their name from the Spanish word empanar, “to bake in pastry.” For these handheld pies, we’ve used pie dough for a more delicate, buttery crust.
Recipe: Pumpkin Curry Empanadas
These electric magenta cupcakes get their color not from the usual food coloring but from puréed roasted beets, which also
add a subtle flavor. Don’t use canned or packaged steamed beets—the cupcakes’ color will be drab.
Recipe: Red Velvet Cupcakes with Orange Buttercream
These are great for cocktail parties since you can eat them one-handed.
Recipe: Spice Lamb Chops with Rosemary Crumbs
“Punch” is a good description of this one—a couple of glasses pack a wallop. Add extra cranberry juice if you want it weaker.
Recipe: Autumn Punch
If you prefer your shakes thicker, just follow the make-ahead directions.
Recipe: Pumpkin Bourbon Shakes
These treats make the perfect addition to a fall party spread. The canned pumpkin in the batter keeps these cupcakes moist,
reducing the amount of oil you need to use.
Recipe: Chocolate Pumpkin Cupcakes
Layers of pumpkin and vanilla ice cream top gooey caramel on a graham cracker crust.
Recipe: Pumpkin Caramel Ice Cream Pie
We recommend using Pink Lady or Jazz (a popular new hybrid) apples, which tend to retain their color and shape better during
Note: You can substitute 1/3 cup golden raisins for the walnuts if you like.
Recipe: Apple-Crisp Baked Apples
Basically an open-face pie, this is a great dessert for pie-phobes to make because the crust is so easy to handle.
Recipe: Apple Pumpkin Galette