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Midnight Snacks

Photography by Baila Rochel Leiner

B

eing that a very real demographic of Family Table is high school girls, I most certainly had them in mind when creating these recipes. I imagined myself back at that stage for a minute and remembered how, on bored summer nights, we used to raid the pantry and fridge for ingredients to make some concoction. It was good, healthy fun and an excuse for a party. I created all three recipes in under an hour, so that means that each one takes just a few minutes to put together.

Girls, get creative, and don’t forget to write down your own takes on these recipes, because one day, you might want to submit them to Family Table!

SNACKS PEANUT BUTTER-TOFFEE POPCORN 
  • 2-3 Tbsp oil
  • 1 cup popcorn kernels
  • ½ Tbsp salt (or less, if you don’t like a sweet and salty combo)

TOPPING 

  • ¼ cup (½ stick) margarine
  • ½ cup dark brown sugar
  • ½ cup peanut butter
  • 1 10-oz (280-g) bag good quality chocolate chips nut crunch, optional

In a large pot, heat oil on medium heat. Add popcorn kernels, lower flame to low, and cover the pot. Allow kernels to pop. When done, spread out on parchment-lined baking sheet. Toss with salt. While it’s popping, prepare the topping. In a small pot, place margarine, brown sugar, and peanut butter, and bring to a simmer on low heat. Cook for about 3 minutes. Pour over popcorn, and toss to coat. Heat the chocolate chips (while still in the bag) in the microwave in 30-second intervals. (It took me three intervals to have fully melted chocolate chips.) Snip a corner of the bag with a scissors, and drizzle the popcorn. Sprinkle with nut crunch if desired. Place baking sheet in the freezer for about 15-20 minutes or until set, if you can wait that long!

HOT SAUCE-GARLIC PRETZELS 
  • 1 Tbsp oil
  • 2 cups coarsely chopped pretzels
  • ½ tsp granulated garlic
  • 1 tsp salt (depending on how salty your pretzels are)
  • 1 Tbsp hot sauce cracked black pepper (I did about 10 twists on a pepper mill)

In a large frying pan, heat oil. Add pretzels, and stir to coat. Add remaining ingredients, and toss to coat. Turn off heat, and immediately transfer the pretzels to a sheet of parchment paper. When cool, store in an air-tight container.

GARLIC-PARMESAN PRETZELS 
  • 1 Tbsp butter
  • 2 cups chopped pretzels
  • 3 Tbsp Parmesan cheese
  • ½ tsp garlic
  • ½ tsp salt
  • cracked black pepper

In a large frying pan, heat butter. Add pretzels and stir to coat. Add remaining ingredients and toss to coat. Turn off heat, and immediately transfer the pretzels to a sheet of parchment paper. When cool, store in an air-tight container.

(Originally featured in FamilyTable, Issue 653)

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