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Mrs Crunch reveals the top treats for good ghouls and boys

IT’S Halloween on Tuesday – time to cook up some frightfully fun food.

These dishes will add sparkle to any spooky party and are sure to please both you and your little monsters alike. Plus, all these ghoulish goodies are really simple to make. Enjoy!

These treats are sure to keep your little horrors – and bank manager – happy
Getty – Contributor
Go to the Morrisons website for more recipes

Toffee Apples – 44p a serving

(Serves 6)

Preparation time: 5 mins. Cooking time: 14 mins.

One serving contains 342 calories (17% of the daily recommended intake for adults); 4g fat (6%); 2.5g sat fat (12%); 74g sugar (82%); 0.15g salt (2%).

Top tip: Add green food colouring to your toffee apples to give them a spooky effect

6 Granny Smith apples
300g demerara sugar
3 tbsp golden syrup
25g salted butter
1½tsp cider vinegar
Lolly sticks or skewers

METHOD: Clean the apples and push a lolly stick into the top of each and set aside.

Gently dissolve the sugar, syrup and butter in a saucepan with 75ml water then stir through the vinegar.

Turn up the heat and boil until the mixture reaches 140C when it will have reached the toffee stage.

Carefully dip the apples into the hot toffee and swirl to coat. If the pan is too shallow, use a spoon to coat. Place on a board lined with baking paper to set.

Toffee apples have been delighting children and adults alike on Hallowe’en for generations
Getty – Contributor


Sticky Bat wings – 52p per serving

(Serves 8)
Preparation time: 10 mins. Cooking time: 35 mins.

One serving contains 224 calories (12% of the adult daily recommended intake); 9g fat (13%); 2.1g sat fat (11%); 6g sugar (7.1%); 1.5g salt (38%).

Top tip: Sprinkle with sesame seeds before baking and add black food colouring to the marinade for scare appeal

2 packs/1,400g chicken wings
For the marinade:
6 tbsp tomato ketchup
2 tbsp clear honey
2 tbsp soy sauce
1 tbsp American-style mustard
1 tbsp sunflower oil

METHOD: Place the chicken wings in a large, shallow, non-metallic dish.

Mix together the ketchup, honey, soy sauce, mustard and oil and brush evenly over the wings. Cover and leave to marinate in the fridge for at least two hours (preferably overnight).

Preheat the oven to 180C and arrange the wings on a baking sheet lined with non-stick baking parchment. Cook for 30-35 minutes until cooked through, sticky and golden brown.


Spider eggs – 13p per serving

(Serves 8)
Preparation time: 20 mins. Cooking time: 8 mins.

One serving contains 113 calories (6.3% of the adult daily recommended intake); 10.1g fat (37%); 4.3g sat fat (22%); 0.4g sugar (1%); 0.3g salt (7.5%).

Top tips: sprinkle cayenne pepper or paprika over for extra effect and use tiny bits of red pepper to form eyes. For bigger spiders, use duck eggs

4 eggs
50g soft cheese
1 tbsp mayonnaise
50g Red Leicester, grated
4 black olives, pitted

METHOD: Place the eggs in a pan and cover with water. Bring to the boil and simmer for eight minutes. Drain and refresh under cold running water for two minutes, then peel off the shells.

Cut each egg in half and scoop out the yolks into a small mixing bowl. Add the soft cheese, mayonnaise and Red Leicester and beat together well. Use the cheese mixture to re-fill the eggs.

Cut the olives in half. Place one half in the centre of the eggs, then slice the other half very thinly to form spider legs.




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