The wacky horror anthology Tales from the Crypt premiered on HBO on June 10, 1989 and entertained audiences with its tawdry tales until 1996. Based on the EC comic from the 1950s, it teeters between humor and horror, often with a morbid twist. I have semi-fond memories of being a little teenage babysitter watching alone in the dark after the kids went to bed…and letting it thoroughly crack me up and creep me out!

 

Tales-from-the-Crypt
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Each episode begins with a journey through the Crypt Keeper’s haunted mansion, winding through hallways down to the catacombs. Here we meet the cackling corpse himself popping out of a coffin. The Crypt Keeper’s pun-filled quips are the framework for each scary tale.

 

If you’re a Tales from the Crypt fan, then you know it’s a specHACKular popcorn-munching program, so popcorn is the base of this freaky fun recipe. Peanutty caramel corn is both Halloweeny and carnival food (as there are several carnival episodes). This particular one’s a little SALTY too, like the wisecracking Crypt Keeper – and the MORGUE the merrier! It’s studded with darling little pretzel bones.

 

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Crypt Keeper Crunch

For the popcorn
1 bag minimally flavored popcorn (the least salt and butter you can find)
½ cup roasted peanuts
½ cup honey
¼ cup sugar
1 teaspoon salt
½ cup peanut butter

Prepare a cookie sheet lined with parchment. Pop the popcorn and pour into a large bowl, being careful to not transfer any unpopped kernels. Sprinkle with peanuts.

In a small saucepan, heat honey, sugar and salt until sugar is completely melted and mixture is foamy and just begins to darken in color. Remove from heat and stir in the peanut butter, stirring until smooth. Pour over popcorn and toss lightly to coat. Spread over parchment and cool.

For the pretzel bones
20 pretzel sticks
80 mini marshmallows
6 ounces white chocolate chips

 

Prepare a cookie sheet lined with parchment. Gently slice each pretzel stick in two, and stick mini marshmallows on the ends. In a bowl, microwave white chocolate chips at 30-second intervals, stirring in between, until melted, about 1 minute and a half.

Dip each “bone” into the white chocolate, turning with forks, shaking off the excess, and placing on the parchment. If the white chocolate becomes too hard, zap and stir and continue. Place bones in the fridge for 10 minutes to solidify.

Break up the peanutty caramel corn into a large bowl and gently toss with the bones. SCAREf them up for your next FRIGHTfest!

 

And, check out previous horror confections from Witchy Kitchen here on Nightmare on Film Street, like Michael Myer’s Pumpkin PieSlender Man Creepypasta, a Three-Course Meal of Witchy Delights, and more!

Until the next time, boils and ghouls, pleasant screams.

 

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