Edible Spiders Recipes

CARAMEL NUT BROWN RECLUSE SPIDERS

Steps:

• Heat oven to 310 degrees and space half bag of unwrapped candies on two parchment lined baking sheets. Melt until JUST softened (Around 5-7 minutes) and pull off bits and stretch into 1" - 1 1/2" spider legs. You'll have to keep placing baking sheets into the oven to reheat and I won't lie-this part is tedious.
• Once your poor, semi-burned fingers feel like snapping and you just can't make any more, the fun begins! Using any small nuggets of candy left on your sheet, use a pair of long stemmed tweezers and torch to heat. Glue one macadamia nut and half of one peanut together. You can adhere these on a flat parchment-lined surface OR you can glue the peanut upwards on a slight angle and make spiders that look as though they're ready to pounce!
• Use a brûlée torch or hand held lighter to heat base joints of spider legs and apply 8 to each nut cluster. Once your spiders are adequately horrifying, spray the tops with a quick burst of food coloring spray and prepare to terrify and amaze your guests.

EDIBLE ARACHNIDS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely in pan on a wire rack. Crumble cake into a large bowl to measure 7 cups., In a large bowl, beat butter, cocoa and vanilla until creamy. Beat in confectioners' sugar alternately with milk until smooth. Add cake crumbs; mix well. Shape into sixteen 1-1/2-in. balls and sixteen 3/4-in. balls., To assemble spiders, insert a wooden or metal skewer through one small cake ball and then halfway through one large cake ball; repeat with remaining balls. Place on waxed paper-lined baking sheets; insert eight pretzel halves into each large ball to form legs. Freeze 2 hours or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each spider in chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets., Remove skewers and attach M&M's for eyes. Refrigerate until set.

DEEP-FRIED TARANTULA SPIDER

Steps:

• In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

CANDY SPIDERS

Steps:

• Cut a sliver off top of each gumdrop to expose sticky interior. Repeat with black licorice drops. Gently press cut side of 1 gumdrop (body) onto cut side of 1 black licorice drop (head). Repeat.
• Using a skewer, poke 2 shallow holes into each licorice-drop head for eyes, and poke 8 shallow holes (4 on each side) into each gumdrop body for legs. Gently press 1 nonpareil into each eye hole. Cut a small slit in the midpoint of each licorice lace, being careful not to cut all the way through, to create joints on legs. Insert 1 licorice leg into each hole in body.