Late-night munchies recipes
October 20, 2010
Have you ever gotten home from a late night out and craved something crunchy? You’re experiencing a case of the munchies. After a long night, nothing is better than curling up with a bowl of something salty or sweet. Here are a few ideas you can try at home or suggest to your local bar to serve:
Ingredients:
- 1 tablespoon finely chopped rosemary
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chile powder
- 3/4 teaspoon salt
- Dash of ground red pepper
- One 10-ounce bag whole almonds
Directions:
Preheat the oven to 325⁰ F, combine ingredients in medium bowl and toss to coat almonds. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake for 20 minutes, or until lightly toasted, and cool to room temperature.
Ingredients:
- 6 cups popped light butter-flavor microwave popcorn (from 3-ounce bag)
- 4 cups Wheat Chex®, Corn Chex® or Rice Chex® cereal
- 1 jar (7 ounce) marshmallow creme
Directions:
Heat the oven to 350°F. Spray a cookie sheet with cooking spray. In large bowl, mix popcorn and cereal, then set aside. Empty the jar of marshmallow creme into a medium microwavable bowl then microwave, uncovered, on high for about 2 minutes, stirring after 1 minute, until melted. Stir again. Pour over popcorn mixture, stirring until evenly coated. Spread mixture onto sheet and bake for about 10 minutes, stirring after five minutes, until marshmallow coating is light golden brown. Spread on waxed paper to cool for about 15 minutes. Store in a tightly sealed container for up to two weeks.
Ingredients:
- Two 12-ounce packages plain, generic corn nuts
- 1 packet Hidden Valley Ranch dressing mix
- 1 tablespoon canola oil
Directions:
Preheat the oven to 170° F, or as low as your oven will go, if it doesn’t get that low. Empty the corn nuts into a medium glass bowl and sprinkle dressing mix over them, then toss until evenly coated. Drizzle with oil and toss again. Spread onto a baking sheet and bake for five minutes.
