When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands and sets up better. Todd Coleman
Even if you’ve outgrown ghoulish makeup and pillow cases filled with snickers, bubblegum, and jujubes, Halloween still makes a great excuse for the consumption of cocktails and candy! This year, consider skipping the store-bought stuff and making your own festive treats. Here’s a collection of recipe ideas for a classy Halloween get-together, from homemade candies to fancy finger foods to highbrow cocktails.
Caramel Apples with Nuts
What could be better than gooey, delicious caramel-coated apples? Gooey, delicious caramel-coated apples with nuts, like these.
Author and SAVEUR contributing writer Peggy Knickerbocker gave us the recipe for these simple hors d’oeuvres–among her fondest childhood memories of the elaborate holiday dinners her mother hosted.
The alcoholic fruit drink we know as punch is an Indian invention that was adopted in the 1600s by British sailors, who later introduced it to the Caribbean islands, where it flourished.
This chocolate-coated, fondant-centered candy is best enjoyed with a mug of hot cocoa.
Coconut Candy Bars
For these chewy, sweet bars, paraffin wax–a now mostly forgotten candy-making ingredient–is mixed with chocolate so that it will set properly when cooled and take on a shiny appearance.
This recipe, a version of which appears in the Candy Cookbook, can be flavored any way you like. Don’t substitute a flavored extract for the flavored oil, though; its taste will be diminished when it’s added to the hot sugar. These lollipops are best when made on a dry day, as humidity may prevent the candy from hardening properly.
Hemingway’s Death in the Afternoon
Named after Ernest Hemingway’s 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Flaming Punch (Punschglühbowle)
The name of this flaming red wine punch translates from the German as “punch glow bowl”. Light-bodied red wine laced with brandy is an impressive sight when lit aflame before serving.
Cinnamon oil or extract gives these confections a tongue-tingling heat.
Mini caramels flavored with almond, orange zest, and syrup make simple, delicious treats (and wonderful gifts).
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands and sets up better.
Chocolate-Covered Cherry Cordials
Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used in these candies to liquefy the luscious fondant filling. Once you’ve made the cordials, it will take about ten days for the filling to liquefy. We based this recipe on one found in Peter Greweling’s Chocolates and Confections (Wiley, 2010). For more Valentine’s Day recipes, check out our guide. Get the recipe for Chocolate-Covered Cherry Cordials »
Hazelnut and Apricot Rochers
Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
Glögg (Spiced Wine)
The secret ingredient to this version of a classic is Indonesian long pepper, which is not as unusual a Scandinavian ingredient as it might sound. Long peppers were one of the first things that Sweden brought back when the Dutch East India Company established trade in 1602.
Pickled Jalapeño Deviled Egg
Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.
Mexican Corn-on-the-Cob Popcorn
Inspired by the flavors of elote, Mexican corn on the cob, this popcorn topping mixes bright lime zest with spicy chile and salty cheese.
Bacon-Wrapped Jalapeño Poppers
These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
Corpse Reviver No. 2
Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »