Whether it is just to keep people’s hunger at bay while you are waiting for your barbecue, just putting the last minute touches to your meal or providing snacks for a film or match, you are going to need some easy party nibbles. We have come up with a list of nibbles that are very easy to make, but will impress your guests.

Easy Party Nibbles for Any Occasion

1. Sweet and savory cheesy bacon wrapped puff pastry twist

Does anything go better with a beer than salty snacks? These cheesy bacon twists from www.halfbakedharvest.com are amazing!

INGREDIENTS

1 package frozen puff pastry
1 egg beaten
1-2 teaspoons cayenne pepper optional
1 cup sharp cheddar cheese finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon or 18 pieces of thin cut bacon sliced in half lengthwise
1/2 cup brown sugar
1 tablespoon fresh rosemary minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

METHOD

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry.
Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times.
Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used.
Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists.
Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

2. Crispy Wonton Mozzarella Sticks

These delicious gooey cheesy snacks from www.neighbourfoodblog.com are perfect for watching the match or binge watching Game of Thrones.

INGREDIENTS

Mozzarella
Wonton wraps of filo pastry
Egg for egg wash
Parmesan
Sea Salt

METHOD

Cut your mozzarella into 24 pieces that are about ½ an inch wide and 1½ inches long.
Place a wonton wrapper in front of you in the shape of a diamond. Use a pastry brush to brush egg white on the surface of the wrapper. Place a piece of cheese in the centre. Fold in the north and south diamond corners then take the eastern corner and roll it around the cheese until the whole thing is completely covered. Seal up the corners. Brush with a little more egg white and press together. Repeat with remaining cheese and wrappers.
Heat fry oil in a deep pot to about 375 degrees. Carefully drop mozzarella sticks into the oil and fry until golden brown, about 1-2 minutes. Remove from oil and place on a plate. Alternatively, cook them the oven. Sprinkle with the sea salt and grated Parmesan. Serve HOT with warm marinara or sweet chilli sauce.

3. The Best Guacamole EVER!

This tried and tested guacamole recipe from www. jerryjamesstone.com is probably one of the finest you will try.

INGREDIENTS

2 avocados
2 tomatoes, diced
1 lime, zested and juiced
½ cup cilantro, chopped
⅔ cup red onion, finely chopped
1 green onion, sliced
1 serrano pepper, minced
1 clove of garlic, minced
½ teaspoon sea salt

METHOD

Mash your avocado and add the diced tomatoes, lime juice & zest, 1/2 cup chopped cilantro, 2/3 finely chopped red onion, the sliced green onion, the minced serrano, and the minced garlic clove. Fold it all together.
Add in half of the salt, mix it in well and let it sit for a few minutes. Give it a stir and then taste it and determine how much more to add. It is really easy to over salt guacamole and you need to taste it in stages.

This tastes great with nachos, chilli or lightly fried pitta bread.

4. Bacon and Avocado Fries

Back to the bacon theme! Theses Bacon and Avocado Fries from www.kirbiecravings.com won’t last five minutes.

INGREDIENTS

20 strips of precooked packaged bacon
1 large avocado sliced into thin fry-size pieces (I sliced each avocado half into 5 slices, and then cut them down the middle to make them shorter, making 10 fries per half avocado)

METHOD

Preheat oven to 425°F. Take one strip of precooked bacon and try to gently stretch a little longer without it breaking (especially near the lighter pink and white parts). Carefully wrap around avocado fry, starting at one end and working to the other end, and securely tuck in the end piece. Repeat with remaining and place onto baking sheet. Bake for 5-10 minutes or until bacon becomes crisp.

5. Mini Jacket Potatoes

Mini jacket potatoes are very simple to make, but always go down a storm. They are also a good one to make, as you can be getting on with other things while they are slowly baking in the oven.

INGREDIENTS

500g bag new potato
1 tbsp olive oil
sea salt
75ml half-fat soured cream
small bunch chives, snipped

METHOD

Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

6. Honey Glazed Chorizo

This is ridiculously easy to make, but seriously nice.

INGREDIENTS

Chorizo
Honey
Seseme Seeds

METHOD

Cut your chorizo in to 2cm thick slices
Lightly fry your chorizo in a pan until it starts to go crispy on the outside. (Be careful it can burn easily)
Put the slices in a bowl
Pour honey in to the bowl and stir until the chorizo is coated
Sprinkle in some sesame seeds and stir again
Serve with cocktail sticks

7. Marmite Popcorn

Marmite divides opinion. However, if you love it, Marmite popcorn is incredible! Especially with a beer or two. This version from www.jamieoliver.com is brilliant.

INGREDIENTS

1-2 tablespoons oil , with a high smoking point, such as rapeseed, quality extra virgin olive or sunflower
60 g popping corn
25 g butter
1-2 teaspoons Marmite

Alternatively, you can skip steps 1 to 4 and buy some popcorn (much easier).

METHOD

Preheat the oven to 150°C/300°F/gas 2. Cover a baking tray with greaseproof paper.
Pour the oil into a large, heavy-based pan over a medium-high heat.
Once hot, add the corn and shake the pan gently so the kernels are in one layer and coated in oil.
Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops are about 2 to 3 seconds apart. Tip into a large bowl.
Melt the butter in a small pan over a low heat and stir in the Marmite until you have a smooth, glossy liquid. Pour the Marmite mixture over the popcorn and stir well until every piece is coated.
Spread the popcorn over the lined baking tray and place in the oven for 3 to 4 minutes to crisp up a little.

8. Prawn & chorizo skewers with gremolata

These light and tasty skewers from BBC Good Food are perfect canapés to enjoy before dinner. They are super easy party nibbles and taste great.

INGREDIENTS

225g chorizo, sliced
16 cooked, peeled king prawns

For the gremolata

zest 1 lemon
chopped parsley
1 crushed garlic clove

METHOD

Heat oven to 200C/180C fan/gas 6. Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers to serve.

9. Party Shrimp

Another one from www.tasteofhome.com are these party shrimps. They have so much flavour, you won’t need to dip them in anything.

INGREDIENTS

1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lemon juice
1 garlic clove, thinly sliced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined

METHOD

In a bowl or shallow dish, combine the first eight ingredients. Add shrimp; toss to coat. Refrigerate 2 hours.
Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side.

10. Buffalo Wing Dip

For a bit of spice this buffalo wing dip from www.tasteofhome.com is fantastic and full of flavour.

INGREDIENTS

2 packages (8 ounces each) cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup sour cream
5 tablespoons crumbled blue cheese
2 cups shredded cooked chicken
1/2 cup Buffalo wing sauce
2 cups shredded cheddar cheese, divided
1 green onion, sliced
Tortilla chips to dip

METHOD

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through.
Sprinkle with remaining cheese and onion. Serve with tortilla chips.

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