GAME DAY SNACKS PART II

For the Za’atar Popcorn

Combine za’atar and salt in a small bowl.

Heat coconut oil in a large pot over medium-high heat.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

Turn off the heat. Immediately add the spice mixture and toss to combine.

Serve.

For the Gochugaru Popcorn

Combine the salt, sugar, gochugaru, onion powder, and sesame seeds in a small bowl.

Heat the vegetable oil and sesame oil in a large pot over medium-high heat.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

Turn off the heat. Immediately add the spice mixture and toss to combine.

Serve.

For the Chai Popcorn

Combine sugar, cinnamon, salt, ginger, cardamom, nutmeg, black pepper, clove, and allspice in a small bowl.

Heat coconut oil in a large pot over medium-high heat.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

Turn off the heat. Immediately add the spice mixture and toss to combine.

Serve.

For the Nashville Hot Chicken and Waffles

Waffle Recipe Adapted from: King Arthur Baking

For the Waffle

Combine the dry ingredients in a small bowl and whisk to combine.

Combine the remaining ingredients in a medium bowl and whisk to combine.

Add the dry mixture to the wet ingredients. Mix until just combined, do not overmix to avoid excess gluten development.

Heat a Belgian waffle press and coat with non-stick spray.

Pour half of the waffle batter into the press, cook until the steam emerging from the sides subsides and the waffle is golden brown on each side.

Remove the waffle from the press and repeat with the remaining batter.

Cut the waffles into fourths and serve immediately or store in a 200°F until ready to serve.

For the Nashville Hot Chicken

Cut the chicken thighs into bite-size pieces, trimming off any excess fat in the process.

Combine buttermilk, salt, and pepper. Add to a bowl with the chicken bites. Using your hands, make sure the chicken is fully submerged in the marinade.

Optional: marinate the chicken for 8 hours or overnight.

Add hot sauce and egg to the marinade and mix to combine.

Add the flour, cornstarch, salt, and pepper to a pie plate and whisk to combine.

Add the chicken to the flour dredge mix, don’t worry about the drips, they will add crunch. Gently toss the chicken and flour mixture with your hands.

Allow the chicken to sit in the flour mixture until ready to fry, about 10 minutes ideally.

Heat peanut oil to 375°F in a large high-sided skillet.

Working in three batches, carefully add chicken bites and cook for 12-15 minutes.

Once cooked through (175°F) and browned, transfer the chicken to a rimmed baking sheet lined with paper towels.

Combine ½ cup of the frying oil with cayenne, brown sugar, garlic powder, and paprika in a heatproof bowl. Then brush the chicken with the mixture.

Serve with waffles.

Finish with a drizzle of hot honey.

For the Cannoli Dip

Cannoli Shell Recipe Adapted from: Serious Eats

For the Cannoli Dip

Combine the cheeses, amaretto, salt, and cinnamon in a small bowl.

Sift the powdered sugar into the bowl and whisk well to combine.

Fold in the chocolate chips.

Serve in the refrigerator until ready to serve. Garnish with additional mini chocolate chips when ready to serve.

For the Cannoli Shell

If using frozen wonton wrappers, skip to step 7.

Combine salt and flour in the bowl of a food processor.

Add the cold butter and pulse until the butter chunks are no longer visible.

Add the water and wine and run the food processor until the dough balls up around the sides of the bowl, about 2-4 minutes.

Allow to sit in a greased bowl at room temperature for 2 hours.

Carefully, roll out the dough using a pasta roller. Dust with plenty of flour to avoid sticking. Start on the largest setting and reduce the thickness with every roll. Roll to the second to the thinnest setting.

Cut the dough into 3-inch squares and then again, in half along the diagonal.

Heat the peanut oil to 360°F and fry until golden brown and bubbly, about 2-3 minutes. Make sure to flip them halfway through frying to ensure even browning.

Allow to cool to room temperature, then serve with the cannoli dip.