Maple Syrup Halloween Treats for Kids and Adults

Can you believe that Halloween is here? With plenty of parties, outings, and events to head to, you are bound to need some treats to bring with you. Spoil your family and friends with these tasty Halloween treats made with maple syrup.

We know there will be some trick-or-treating but we also know there will be times when you need some adult-type snacks and drinks. So we’ve got plenty for you to choose from and enjoy.

Spooky Treats for Kids

Halloween isn’t just about candy. There are so many tasty fall and Halloween treats that you can make the kids right in your own kitchen. These recipes are great for Halloween night or to take with you to a party.

Spiced Maple Pumpkin Seeds

Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly until the seeds turn slightly brown in color, about 10 minutes. Remove from heat.
  3. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.
  4. Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

Maple Popcorn Balls

Ingredients:

Instructions:

  1. Place the oil and the salt in a large pot and swirl the oil around to distribute the salt. Place three or four popcorn kernels in the pot and turn the heat to high. Cover the pot with a splatter guard screen or a lid, slightly ajar to keep the kernels from popping out, but allowing for the steam to escape.
  2. Once the popcorn kernels have popped, turn off the heat and add the remaining 1/3 cup of popcorn. Shake the popcorn to coat with the oil. Wait 30 seconds for the popcorn to warm up (this allows for the popcorn to evenly heat – meaning fewer unpopped kernels) then turn the heat back on to medium-high.
  3. Wait until the popcorn starts to pop, shaking the pot occasionally to make sure the popcorn doesn’t burn as you make it. Once the popcorn has slowed to popping every 2 seconds or so, turn off the heat. Shake it one or two more times to make sure no more popcorn is going to pop, and then empty it into a large heatproof bowl, placed on a trivet or oven pad.
  4. Lightly oil a baking sheet or line it with a Silpat. Preheat the oven to 250°F. Pour 3/4 cup of the maple syrup and butter into a small saucepan. Cook the syrup on medium-high, stirring frequently, until it reaches 250°, the firm ball stage (when a little bit of syrup is dropped into cold water, it will form a firm ball that will flatten when you squeeze it) – about 8 to 10 minutes. Watch the pan carefully as the maple syrup may boil over. Drizzle the syrup over the popcorn and toss with a heatproof spatula or wooden spoon.
  5. Keep tossing the popcorn with the maple syrup until the popcorn is evenly coated. Spread the popcorn on the prepared baking sheet, and pick out any uncooked kernels. Place in the oven for 15 minutes.
  6. About 10 minutes after you put the popcorn in the oven, pour the reserve 1/2 cup of maple syrup in the same saucepan and heat until it reaches 250°F. Since there is less maple syrup it should reach the firm ball stage about the same time you take the popcorn out of the oven. If it doesn’t, that’s okay, you can leave the popcorn in the oven for a few more minutes.
  7. Once the popcorn has baked and the maple syrup has reached 250°, take the popcorn out of the oven. The popcorn should have browned a bit and crisped up. Pour it back in the same large heatproof bowl and drizzle the maple syrup over the popcorn. Working fast, toss the popcorn with the maple syrup and quickly form the popcorn into balls. Place them back on the baking sheet. Let cool and store in an airtight container.

Maple Brownie Halloween Spiderweb Cookies

Ingredients:

For the cookies:

  • 1 cup chopped dark chocolate
  • 3 tbsp butter
  • 2/3 cup Sugarman of Vermont Maple Syrup
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup whole wheat pastry flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

For the frosting:

Instructions:

  1. In a microwaveable bowl, combine the chocolate and butter. Microwave in 15-second intervals until the chocolate melts completely when stirred (it should take about 45 seconds).
  2. Stir in the maple syrup and vanilla. Transfer mixture to a larger bowl if necessary and whisk in the eggs until smooth.
  3. Add the whole wheat pastry flour, salt, and baking powder; whisk to incorporate. You should have a thick, pourable batter, almost like pancake batter.
    Freeze the batter for at least 1 hour, until you can scoop it with a spoon.
  4. Preheat the oven to 350°F.
  5. Scoop the dough out by tablespoonfuls onto a parchment paper or silicone mat-lined baking sheet. Bake for 6-8 minutes, until just set.
    For the frosting:
  6. Stir the softened cream cheese and maple syrup together in a bowl. If the cream cheese is still too hard, microwave the mixture in 10-second increments until it blends together easily.
  7. Put the corner of a Ziploc bag into a cup and fold the bag over the edges of the cup, then spoon the frosting into the corner of the bag. Squeeze out the extra air, seal the bag, and twist to make a little pastry bag.
  8. To use, cut off the tiniest amount possible of the bag’s corner (you can always snip again to make the hole bigger) and squeeze out the frosting!

Grown-Up Goodies

Don’t forget about the adults! Make sure to have some treats and drinks on hand for the adults this spooky season as well. The kids don’t get to have all the fun! Keep the parents happy with some of these tasty recipes.

Maple Bourbon Hot Chocolate

Ingredients:

Instructions:

  1. Combine milk and chocolate in a saucepan and whisk over low heat until chocolate melts.
  2. Bring chocolate mixture to a low simmer (do not boil). Add maple syrup and a pinch of salt and stir well.
  3. Remove from heat and add in bourbon and Cointreau.
  4. Pour into mugs and garnish with whipped topping and chocolate shavings.

Maple-Soy Snack Mix

Ingredients:

  • 1/3 cup soy sauce
  • 2 sticks unsalted butter
  • 3 cups Asian rice cracker mix
  • 3 cups pretzel nuggets or mini pretzels
  • 1/2 cup Sugarman of Vermont Maple Syrup
  • 1 1/2 pounds roasted mixed salted nuts
  • Kosher salt and freshly ground pepper
  • 3 cups sesame sticks
  • 12 cups Rice Chex cereal
  • 1 tbsp Thai red curry paste

Instructions:

  1. Preheat the oven to 275°F. In a large bowl, combine the cereal with the nuts, rice cracker mix, sesame sticks, and pretzels.
  2. In a medium saucepan, combine the butter, maple syrup, soy sauce, and curry paste and bring to a simmer, whisking to dissolve the curry paste.
  3. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and pepper and spread on 3 large rimmed baking sheets.
  4. Bake for 35 minutes, stirring 2 or 3 times and shifting the sheets, until nearly dry and toasted. Let cool completely, stirring occasionally.

Maple-Chipotle Hot Wings

Ingredients:

  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp dried sage
  • 2 pounds chicken wingettes and drumettes
  • 2 1/2 tbsp red hot sauce
  • 2 tbsp unsalted butter, melted
  • 1 canned chipotle pepper, minced
  • 2 tbsp Sugarman of Vermont Maple Syrup

Instructions:

  1. Preheat the oven to 500°F. Line a large baking sheet with foil and spray with vegetable oil.
  2. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat.
  3. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
  4. In a bowl, whisk the hot sauce, butter, chipotle pepper, and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.

Haunted Orchard Cocktail

Ingredients:

  • 3 tbsp tequila silver
  • 2 tbsp lemon juice fresh
  • 1/4 cup apple cider
  • 1 tbsp Sugarman of Vermont Maple Syrup
  • 1 tsp ginger fresh grated
  • 1 pinch cinnamon
  • 5 oz sparkling hard cider
  • 1 cinnamon stick for garnish
  • apple slices for garnish
  • cinnamon sugar for rim (optional)

Instructions:

  1. Rim a cocktail glass with cinnamon sugar.
  2. Combine the cocktail: In a cocktail shaker combine the tequila, lemon juice, maple syrup, ginger, cinnamon, and apple cider. Shake to combine. Strain into prepared glass. Top with hard cider.
  3. Garnish with a cinnamon stick and apple slices.