Price Points: Halloween Treats

Selection of Halloween treats | H is for Home

Do you celebrate Halloween? We’re a kid-free household so it’s not at the top of our agenda on 31st October. That’s not to say we don’t get the neighbourhood kids knocking on our door expecting Halloween treats!

No one wants to be known as the local Scrooge (mixing my festivities there!). So everyone should have a selection of sweets to hand over to eager witches, warlocks, mummies and pumpkins… and their patient custodians.

  1. Halloween Chupa Chups (pack of 14): £1.00
  2. Pumpkin marshmallows in a bag, 180g: £7.50, Fortnum & Mason
  3. Halloween treats selection jar: £19.79, A Quarter of…

Cakes & Bakes: Peanut brittle

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Home made peanut brittle in a vintage Cathrineholm Lotus bowl with sprigs of holly and fir to decorate | H is for Home

Peanut brittle is a fantastic, quick, easy, last-minute sweet party snack or Christmas gift idea. Just two or three fairly low-cost ingredients and about 10 minutes of your time.

pouring peanut brittle on to a lined baking tray

Perhaps saying it’s easy to make is a bit subjective. I’m not going to lie, I messed it up the first time. I made the fatal mistake of stirring the sugar when it was boiling – NEVER succumb to the temptation of fiddling with it as it approaches the hard crack stage. It causes the sugar to become grainy which doesn’t allow the brittle to develop properly. Also, keep an eye on it; don’t heat it too quickly or it could quickly overheat and burn.

peanut brittle on to a lined baking tray

The results, when it was done properly, were delicious. The added bicarbonate of soda gives it an airy texture – almost like a Crunchie bar – and makes it much easier on the teeth. The added butter is optional, but it gives it a glossy sheen and a richness of flavour. You can try this recipe with other kinds of nuts such as cashews, almonds, pistachios, macadamias and Brazil nuts – or a combination!

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Peanut brittle
You can try this recipe with other kinds of nuts such as cashews, almonds, pistachios and Brazil nuts
  1. 500g/17½oz caster sugar
  2. 3tbs water
  3. 50g/2oz butter (optional)
  4. 250g/9oz roasted peanuts
  5. 2tsp bicarbonate of sodapeanut brittle ingredients
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  1. Line a large, shallow baking tray with greaseproof/parchment paper. You can grease the tray lightly to make the paper stick to it
  2. Pour the sugar into a large, heavy-bottomed saucepan
  3. Turn the stove on to a medium-low heat, add the water and stir for about 30 seconds until the sugar has turned to a thick syrup
  4. Stop stirring
  5. Bring to the boil (still without stirring) allowing it to simmer for 5 minutes or, if you're using a candy thermometer, bring up to the hard crack stage of 146-154°C/295-309°F
  6. Turn off the heat, stir in the butter quickly
  7. Add the peanuts and stir in quickly
  8. Add the bicarbonate of soda and stir in quickly
  9. Pour carefully on to the prepared baking tray and allow to cool for about half an hour
  10. Break up into pieces using a toffee hammer or butt of a kitchen knife
  11. Store in an airtight container lined with greaseproof paper
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Cakes & Bakes: Plot toffee

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Jar of home-made plot toffee | @hisforhome #recipe #toffee #candy #sweets

Plot toffee otherwise known as bonfire toffee is a traditional Yorkshire sweet eaten in the autumn around Halloween and – you guessed it – Bonfire Night!

It’s called Plot toffee after the Gunpowder Plot. It’s referred to by different names in different parts of the country; loshin du or taffi triog (Wales), Tom Trot (Yorkshire), claggum, clag or clack (Scotland).

Some recipes include a little milk and malt vinegar like this one I’m using from A Yorkshire Cookbook by Mary Hanson Moore. Others I’ve come across include ginger, cayenne pepper and even chilli powder.

Plot toffee

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 300g

Plot toffee


  • 225g Demerara sugar
  • 55g black treacle
  • 55g butter
  • 2tsp water
  • 2tsp milk
  • 2tsp malt vinegar


  1. Bring all the ingredients except the vinegar to the boil stirring constantly
  2. Boil gently for 15-20 minutes, still stirring, until the mixture becomes brittle when a small piece is dropped into cold water. Even better, if you have a jam thermometer the temperature needs to reach the hard crack stage of 149-154°C / 300-310°F
  3. Stir in the vinegar and then pour into a well-greased tin
  4. When nearly set, you can score it deeply into squares. Alternatively, allow to cool and give it a bash with a toffee hammer
  5. Store in an airtight jar or container

Fudge two ways

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squares of plain fudge and rum & raisin fudge | H is for Home

The first & last time I made fudge I was about 12 years old. The only way I could get it to set was to stick it in the freezer for a few hours. It wasn’t exactly inedible, but it was bad enough to put me off attempting it again until now.

Just like our taste in ice cream, Justin & I differ in our taste in fudge. He likes it plain, I like mine stuffed full of fruit, nuts, chocolate and alcohol! To please us both, I made a normal portion of basic mix, divided it into two and made one half into rum & raisin fudge.

I used the basic recipe I found on the Carnation website. I’m already thinking of folding some of this fudge into some of my home-made vanilla ice cream – what do you think?

Fudge two ways

Yield: 24 squares

Fudge two ways


  • 115g/4oz raisins
  • 2 tbs dark rum
  • 397g/14oz can condensed milk
  • 150ml/5¼ fl oz milk
  • 450g/16oz Demerara sugar
  • 115g/4oz butter


  1. Soak the raisins in the dark rum for at least an hour
  2. Line the base & sides of two 18cm/7inch square cake tins with baking/parchment paper
  3. Put all the remaining ingredients into a large non-stick, heavy-bottomed saucepan over a medium heat and stir with a wooden spoon until all the sugar dissolves
  4. Bring to a boil and gently simmer for 10-15 minutes, stirring continuously and scraping the base of the pan
  5. Using a food thermometer, make sure the mixture reaches 118°C/240ºF
  6. Remove from the heat and beat with the wooden spoon until it thickens & begins to set ( this should take about 10 minutes )
  7. Put half of the mixture into one of the lined tins, using the back of a metal tablespoon to get it into the corners and levelled out
  8. Add the rum and raisins to the other half of the mixture and put back over a medium heat for another 5 minutes or until it begins to thicken up again
  9. Put the mixture into the other lined tin, again using the back of a metal tablespoon
  10. Allow to cool completely before turning out on to a chopping board and cutting into squares
  11. You can store the fudge for up to a week in (separate) airtight containers