Here are some recipes for you to try:
Lyle's Witch's Severed Fingers
125g plain flour (plus extra for rolling)
95g unsalted butter
110g mature Cheddar, grated
1/4 tsp cayenne pepper
1 tsp salt
1tsp Lyle's black treacle
1/2 tsp boiling water
24 flaked almonds
You will also need 2 baking trays lined with parchment paper.
Preheat oven to 190 deg C (Fan oven 170) / 375 deg F or Gas mark 5.
Mix flour & butter in food processor for 20-30 sec until they resemble fine breadcrumbs.
Add cheese, cayenne and salt and pulse until dough is formed.
Transfer to lightly floured surface and knead to make smooth dough.
Chill for 20 minutes (cuppa perhaps?).
Roll dough to make a rectangle and cut into 24 strips.
Transfer to the baking trays.
Round the tops of each strip into a fingertip shape.
Brush the tips with a little warm water and press and almond 'nail' into the tip.
Put the treacle into a small bowl and stir in the boiling water.
Brush each 'nail' with the treacle mixture.
Score shallow 'knuckle' lines in each finger and bend it in places to make it look knobbly.
Bake on the top and middle shelves for 10-12 minutes until golden brown. Allow to cool.
Lyle's Spooky Popcorn Clusters
100g microwave sweet popcorn
185g unsalted butter
110g Lyle's black treacle
275g light soft brown sugar
2 tbsp Halloween sprinkles
Microwave the popcorn according to instructions.
Combine butter, treacle, sugar in a large pan and stir over a low heat until the sugar has dissolved.
Bring to the boil without stirring until the mixture reaches 149-154 dec C. If you don't have a thermometer you can check it is ready by dropping a tsp into a bowl of cold water. It should harden instantly and when removed be brittle and easy to break. If not, carry on boiling.
Carefully pour the treacle caramel over the popcorn, scatter with Halloween sprinkles and using two large spoons quickly stir it all together before the caramel cools and sets.
Spoon into clusters onto a baking tray and leave to cool and harden.