Super Bowl snacks

January 22, 1998

Super Bowl snacks

Quick snacks sure to please the Super Bowl crowd

By The Associated Press

Super Bowl Sunday is one of America's biggest eating days. The following recipes are sure to keep hungry fans happy as they gather around the television set for the big game.

Homemade Party Mix

1/2 pound cashews

1/2 pound hot roasted peanuts

2 cups pretzel nuggets

8 cups waffle-style cereal

1 cup butter


1/2 cup Worcestershire sauce

2 tablespoons Creole spice

Preheat oven to 325 degrees.

In a large bowl, combine nuts, pretzels and cereal.

Melt butter with Worcestershire sauce and drizzle over nut mixture; sprinkle with Creole spice. Toss to coat completely, pour onto a cookie sheet and bake until crisp and tasty, about 25 minutes. Makes about 12 cups.

- Recipe from Chef Emeril Lagasse, ''Essence of Emeril,'' seen on the Food Network

Cinnamon Red Hot Popcorn

Preparation time: 15 minutes

Cooking time: 8 to 10 minutes

10 cups air-popped popcorn

1 1/2 cups coarsely chopped pecans (7 ounces)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1/2 cup light corn syrup

3 tablespoons cayenne pepper sauce

2 tablespoons honey

6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into thin pats

1 tablespoon ground cinnamon

Preheat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.

Combine sugars, corn syrup, cayenne pepper sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil for about 6 minutes to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.

Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. (If popcorn mixture sets too quickly, return to oven to warm again. Popcorn mixture may be shaped into 3-inch balls while warm, if desired.)

Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store in an airtight container up to two weeks. Makes 18 cups.

- Recipe from Frank's Original RedHot Cayenne Pepper Sauce

Crisp & Spicy Cheese Twists

1/4 cup grated Parmesan cheese

1 teaspoon paprika

1/8 teaspoon ground red pepper

10-ounce can refrigerated pizza crust dough

Butter-flavored cooking spray

Preheat oven to 425 degrees.

Combine cheese, paprika and red pepper in a small bowl. Stir well; set aside.

Unroll pizza dough and roll into a 12- by 8-inch rectangle. Lightly coat surface of dough with cooking spray and sprinkle with 2 tablespoons of the cheese mixture. Fold dough in half to form an 8- by 6-inch rectangle. Roll dough again into a 12- by 8-inch rectangle. Lightly coat surface of dough with cooking spray and sprinkle with remaining cheese mixture. Using fingertips, press cheese mixture into dough.

Cut dough into sixteen 8-inch-long strips. Gently pick up both ends of each strip and twist dough. Place twisted strips of dough 1/2 inch apart on a large baking sheet coated with cooking spray. Bake at 425 degrees for 8 minutes or until light brown. Remove twists from pan and let cool on wire racks. Serves 6.

-Recipe from Weight Watchers magazine

The Herald-Mail Articles