I’m scheduled to attend a Halloween Fete with at my father’s home this Sunday, the festivities begin with a Halloween cookout, then Halloween treats, then Halloween trick-or-treating.  Don’t tell my dad, because I may not be able to pull it off, but I am considering bringing a dish.

That seems to you to not be such a big deal?

You must not know me very well.

I once endured the wrath of the entire In Law family because my husband told me I could bring my (awesome) Mac & Cheese to Thanksgiving: “If I wanted To”, and guess what, I didn’t really want to, so I didn’t. The message was poorly conveyed to say the least.

It was a tragic Mac &  Cheese free Thanksgiving that year.

My long and winding point?

I’m not a huge fan of the cooking and the making and the taking to parties.

I like showing up and enjoying the labors of others. OR I like having a party and I’ll do all the food myself. I know polite society says “Bring Something” and I completely do not in any fashion disagree that it’s the nice thing to do. I love it when people “Bring Something” for a party I’m throwing.

That doesn’t mean that I also like “tthe cooking and the making and the taking.” That’s the part I don’t like.

So, for me to consider Cooking and Making and Taking to my dads… it’s kind of a big deal.

But for the love of all things Halloween I am considering it. I’ll share a few reciepes of the things I feel are cool enough to merit putting forth the effort but that are also simple enough that I probably won’t screw it up.

First up:

Pecan-Caramel Spiders Recipe

(How flippin’ cute are these little guys? I mean, come on!)


  • 1 1/2 cups toasted pecans
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, in pieces
  • 1/4 teaspoon salt
  • 5 ounces thin black licorice strands, cut into 2-inch pieces
  • 6 ounces semisweet chocolate, chopped
  • 4 ounces milk chocolate, chopped
  • Chocolate curls or jimmies, optional

Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It’s helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.


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