Accio Perfection Harry Potter movies & food — what’s not to love?

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Harry Potter Weekends on Freeform are the best weekends — they’re a great excuse to neglect your responsibilities for a few days and lose yourself in the wizarding world. But they wouldn’t be complete without a few snacks straight from Hogwarts. These delicious goodies are the perfect special touch for your Potter movie marathon. And the best part? Even muggles can make them. We’ve broken it down for you so that you get one snack for every two movies for a total of four magical treats. 

During “The Sorcerer’s Stone” and “The Chamber of Secrets” you can whip up a nice appetizer: Weasley’s dragon-roasted nuts. This snack is found in a coin machine outside of Weasley’s Wizard Wheezes, but with the recipe we’ve provided, you can try them without having to travel all the way to Diagon Alley. Enjoying this snack is a terrific way to warm up for the long night of magic — and food — ahead of you.

You can’t get too far into your Potter marathon without breaking out a classic. Butterbeer is one of the most popular treats to come out of the Potter universe, which means that dozens of recipes are out there. It might take a bit of experimentation, but you’ll no doubt be able to find the perfect balance of ingredients. Then, you can pour yourself a steaming mugful and watch Sirius’s great escape in “The Prisoner of Azkaban” and the Triwizard Tournament in “The Goblet of Fire.” MSU sophomore and Harry Potter lover Missy Gall said, “Butterbeer is such a staple. I think drinking it while watching Harry Potter would make everything feel more real.”

If you’ve made it to “The Order of the Phoenix,” you’re ready to take on something a little more challenging. The main course for the night is a pumpkin pasty. This treat is especially great for fall, and with one bite, you’ll feel like you’re at the Hogwarts welcome feast. The recipe is up for interpretation since the books never go into much detail, but we’ve supplied you with our favorite recipe. Basically, if you have pumpkin and pie dough, then you’re set. You can then eat your feelings away as you watch a certain wizard meet his end in “The Half-Blood Prince.” 

The night is winding down, and you’ve only got “The Deathly Hallows” to go. For this two-parter, you can double down on the chocolate by making glazed cauldron cakes. By molding a cauldron shape out of a cupcake, dipping it in melted chocolate and then filling it with whipped cream, you can have the same dessert that Harry buys on the Hogwarts Express. Shane McVeigh, an MSU junior and Potter enthusiast, said, “Harry Potter, plus chocolate? You can’t go wrong.”

So, turn on your TV, preheat your oven and prepare for 20 hours away from the stress of the muggle world.

Weasley’s Dragon-Roasted Nuts


  • ½ teaspoon, ground cumin
  • ½ teaspoon, cayenne pepper
  • ½ teaspoon, ground cinnamon
  • ¼ teaspoon, chilli powder
  • 3 teaspoons, brown sugar
  • ½ teaspoon, salt
  • 1 cup, almonds
  • 1 egg white


  1. Preheat your oven to 250° F
  2. Place a sheet of baking paper on a baking tray
  3. Mix together all the spices, sugar and salt in a bowl
  4. Beat the egg white in another bowl
  5. Mix the almonds in so that they all get covered in the egg white
  6. Place the coated almonds into the spice bowl and mix until all almonds are covered in the spice mixes
  7. Place the coated almonds onto the tray and spread them out so they are not overlapping
  8. Bake in the oven for 50 minutes, let cool and enjoy

Pumpkin Pasty


  • ½ can, pumpkin puree 
  • 1 tablespoon, butter
  • ½ clove garlic, minced
  • ¼ cup, cheddar cheese, shredded
  • ⅛ teaspoon, sage
  • ¼ teaspoon, salt
  • ¼ teaspoon, onion powder
  • ¼ teaspoon, black pepper
  • 1 package, refrigerated pie dough
  • Flour for dusting
  • 1 egg, slightly beaten for egg wash


  1. Leave your pie dough in the fridge overnight to thaw
  2. Preheat oven to 400° F
  3. Place parchment paper on two half-sheet pans
  4. Mix pumpkin puree with butter in a bowl and mix in garlic, cheese and seasonings
  5. Dust a flat surface with flour, roll pie crust out until it’s ⅛ inch thick and cut into circles with the rim of a glass
  6. Spoon a half teaspoon of the pumpkin mixture onto one side of each dough circle, fold over to create a half-moon shape and crimp edges closed. Cut three small slits into the top of each one to vent
  7. Transfer pasties to baking sheets and brush with
    egg wash
  8. Bake for 15 to 20 minutes
  9. Let cool for five minutes and enjoy