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11 Ideas For Hosting The Most Epic Halloween Party Ever

Take your Halloween party to another level of spooky this year with Captain Morgan’s Cannon Blast and some easy, creepy tips!

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2. Keep your bottles cold in a witch’s cauldron ice bucket:

Carefully add dry ice to the bottom of a plastic cauldron, making sure not to touch the ice. Place a large bowl over the dry ice, leaving room around the edges for the fog to escape from below. Fill the smaller bowl with regular ice to keep your bottled drinks chilled.

You’ll need:

Silicone shot glass mold

White, yellow, and orange candy melts


Melt the candy in separate glass bowls in a microwave or over a double burner. Carefully add the liquid candy to decorating bags. Fill each of the molds 1/3 of the way with the white candy, then repeat with the orange and yellow candy. Tap the molds on the counter in between colors to make sure the candy settles before addd the next color. Allow candy to harden in the refrigerator for at least 30 minutes. Pop the glasses out of the mold!

You’ll need:

6 cups popped popcorn, lightly salted or kettle-corn style

~1 cup candy corn

~1 cup chopped chocolate Halloween candy (use your favorite kind!)

~1 cup semisweet chocolate chips

Black and orange sprinkles


Combine the popcorn, candy corn, and chopped candy in a large bowl. In a smaller glass microwave-safe bowl, microwave chocolate chips until melted. Pour melted chocolate over popcorn mixture and toss until coated. Top with sprinkles!

See the inspiration

You’ll need:
Embroidery hoops of assorted sizes (painted black, optional)

Fishing line

Black bats cut from cardstock

Punch holes in your bats and attach various sizes of fishing line. Grab the inner circle of a medium-to-large embroidery hoop. Attach the bats to the hoop using a square knot. To create a more layered, chandelier effect, hang a smaller hoop from the larger hood and attach bats to that as well.

You’ll need:

8 medium-size apples (Fiji works best for the red apples, and Granny Smith works well for the black apples)

8 wooden twigs, twimmed

3 cups granulated sugar

1/2 cup light corn syrup

1 cup water

Several drops cinnamon-flavored oil or 1/4 cup cinnamon candies

1/4 teaspoon red food coloring

1/4 teaspoon black food coloring

Candy thermometer

Remove stems from apples and insert twigs. Cook sugar, corn syrup, water, cinnamon candies or cinnamon-flavored oil, and food coloring in heavy-bottom saucepan over medium-low heat, stirring until it boils. Insert candy thermometer and continue cooking, without stirring, until mixture reaches 300°F, 20 to 25 minutes. Remove from heat. Let candy stop bubbling. Dip apples into mixture, swirling apple over pan to let excess drip off. Place dipped apples on parchment-lined pan and let cool until firm, at least 1 hour.

See the inspiration

CAPTAIN MORGAN CANNON BLAST. Caribbean Rum With Spice And Natural Flavors. 35% Alc/Vol. Captain Morgan Rum Co., Norwalk, CT.

All images Lauren Zaser / © BuzzFeed.