snack recipe

Roasted pumpkin seeds are an easy and deliciously crunchy byproduct of pumpkin carving. A fast, easy, and tasty fall treat!

Roasted Pumpkin Seeds

pumpkin seeds

Tbsp cooking oil*

tsp Tony Cachere's Cajun Seasoning*

Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).

Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.

Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!

Learn to make candied popcorn balls the old fashioned way. A vintage treat for Halloween, carnivals, festivals, or just because!

Popcorn Balls

popcorn kernels

choose

sugar

water

molasses or corn syrup

tsp vinegar

vanilla

salt

Heat oil in a large pot over medium heat. You’ll want to use enough oil to just cover the bottom of the pan, so adjust the amount accordingly.

You can test your oil by tossing in a few kernels and covering the pot.  Once they pop, you’ll know your oil is hot enough to add in the rest.

Add the rest of the popcorn in an even layer across the bottom of your pot.

Remove the pot from the heat for 20 seconds to allow all of the kernels to come to the same temperature. Once 20 seconds have passed, return the pot to the heat and cover. Once the kernels are really popping, carefully move the pot back and forth across the burner.

When the popping slows down and there are long pauses between pops, remove the popcorn from the heat and immediately transfer to a large bowl. Set aside.

In a saucepot with a heavy bottom, boil sugar, water and molasses or corn syrup over medium heat, stirring occasionally.

Heat syrup until it reaches 260 degrees F. This can take anywhere from 10-30 minutes. The syrup will be extremely hot and sticky so be sure to cover your hand with an oven mitt when you take the temperature.

Add in vinegar, vanilla and salt. Stir just enough to mix well.

Immediately pour syrup over popcorn and turn with a rubber spatula to be sure it is all coated evenly.

Allow the popcorn mixture to cool for a few minutes, then spray your hands lightly with cooking spray and gently shape the popcorn into balls about the size of an apple.

Place on a sheet tray lined with wax paper or parchment and allow to cool until hardened.

Once cool, wrap balls in plastic wrap or place in plastic zipper bags to keep them fresh.

Note: we have reduced the amount of water from the original recipe printed in the vintage book to just 1/2 cup. This will cut the amount of time needed for the temperature to rise significantly, and should not effect the finished result.

https://content.jwplatform.com/videos/4Mr9SJJe.mp4

Popcorn Food History

Need a new sensation for that nightly binge-watch sesh? Chickpeas roasted with maple syrup, cinnamon and sugar to the rescue.

Crunchy Maple Cinnamon Chickpeas

1 (19 oz/540 ml) chickpeas, rinsed,

tbsp ml) vegetable oil

tbsp ml) maple syrup

tbsp sugar sugar

cinnamon

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 

On the baking sheet, toss the chickpeas with the oil. Lightly season with salt.  

Bake for 40 minutes, stirring every 15 minutes, or until the chickpeas are golden brown and split open. 

Remove from the oven and add the maple syrup, maple sugar and cinnamon. Stir well. Turn off the oven. Return the chickpeas to the oven and let dry for 5 minutes. Let cool completely at room temperature. The chickpeas will keep for 2 weeks in an airtight container at room temperature. 

https://cdn.jwplayer.com/v2/media/dRnT45cz

Maple Syrup from Saint-Robert-Bellarmin

For a picture-perfect party snack, try these easy to make saltines with butter and radishes. Serve these up as a quick snack or appetizer at your next get-together.

Saltines with Butter and Radishes

Butter

Saltine crackers

Radishes, sliced

Flaked salt

Fresh chives, chopped

Inspired by the meat-free Mondays and the ongoing guilt of not eating enough vegetables, these meat-free 'meatballs' are an easy way to bring more greens into lunches.

No-meat broccolini balls

broccolini,

rocket leaves

marjoram, leaves picked

psyllium husk (from supermarkets)

(120 grams) oat bran

onion, finely chopped

garlic cloves, finely chopped

goat’s feta

lemon

eggs

zucchini, shredded lengthways

lemon juice

Labneh, Mountain Bread

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Baked healthy onion crackers are guilt-free munching. Low calorie tea time snack with very few ingredients. These crackers are quick and easy to make. Baked crackers are very healthy and it’s made with whole wheat flour, onion, cilantro etc. These crackers are much better and healthy than store bought. Baked savory onion crackers are crispy and delicious. These healthy whole wheat onion crackers are loaded with white sesame seeds and are mildly spiced.

Healthy Baked Onion Crackers Recipe|Snack recipe|Recipe for Kids

(250 gramsrams) wheat flour (aata)

medium finely chopped onion

cilantro (coriander/dhaniya) leaves

green chili

onion powder

¼ tsp black pepper powder (kaali mirch powder)

tbsp dried fenugreek leaves (Kasuri methi)

½ tbsp yogurt(dahi)/ sour cream

tbsp cumin seeds (jeera)

tbsp sesame seeds (safed til)

½ tsp baking soda

Salt

olive oil

In a large bowl add wheat flour, salt to taste, cumin seeds, sesame seeds, green chili, fresh cilantro leaves, baking soda, onion powder, dried fenugreek leaves, finely chopped onion and sour cream (you can also add yogurt/curd). Mix well and add 4 tbsp olive oil. Knead very tight dough using very less water. Cover dough with damp cloth or with wet paper towel. Let it sit for 20 minutes. .

After 20 minutes, massage dough for the final time. Now take 1 tbsp dough, make round ball and roll in as thin as possible. With a square cookie cutter cut it and prepare rest of them in the same way. Using a fork prick them (crackers won’t puff up). .

On a cooking sheet transfer all the crackers and bake them for 22 minutes on 350 F/ 180C. Take them out after 11 minutes and flip them and put it back in the oven. Do not over bake as onion will turn bitter. After 22 minutes, take out crackers from the oven and let them cool down. Crunchy, munchy healthy baked crackers are ready for serving. Serve with your favorite topping or simply enjoy guilt free munching with tea.

https://www.youtube.com/watch?v=1mjk9boAqEk

How to make Healthy Baked Crackers Recipe.

Healthy Baked Crackers Recipe

“Serve these with roasted potatoes or sweet potato wedges,” says Colin Fassnidge.

Silverbeet, pea and feta 'sausage' rolls recipe

feta

(280 grams) frozen peas, thawed

eggs, 1 lightly beaten for eggwash

mint leaves

dill leaves

spring onions, finely chopped

breadcrumbs

tsp finely grated nutmeg

silverbeet, stems removed, leaves

puff pastry,

fennel seeds

Natural Greek-style yoghurt, to serve

A simple and delicious Butter Board Recipe! We top ours with garlic chips, fresh herbs, fragrant citrus zests, crushed nuts, sea salt flakes, and a generous honey drizzle! We love serving it with crusty bread and radishes!

Butter Board Recipe

garlic cloves

(2 sticks) high quality, unsalted butter (cold softened)

chives

dill sprigs

orange, zested

lemon, zested

sea salt flakes

red pepper flakes

honey, for drizzling

Place a skillet over medium heat and add oil.

Once oil is hot add sliced garlic and fry for 30 seconds to 1 minute. Stir and flip garlic slices to fry on other side for an additional 30 seconds. Remove from heat and drain onto paper towels.

Spread cold softened butter onto a wooden board.

Top with crushed nuts, herbs, citrus zest, pepper flakes (if using), a good drizzle of honey and a generous sprinkle of sea salt flakes.

Serve with toasted bread and radishes.

https://www.youtube.com/watch?v=LxeU8YTtg9U

How to make a Butter Board 🧈 #butter #butterboard #breadandbutter #charcuterie #easyrecipe

Say goodbye to curds because this Garlic Herb Cottage Cheese Dip is whipped until smooth and creamy for a high protein vegetable and chip dip!

Garlic Herb Whipped Cottage Cheese Dip

parsley (0.10)

tsp dried oregano (0.05)

basil (0.05)

garlic powder (0.03)

onion powder (0.03)

salt (0.02)

pepper

cottage cheese (0.53)

lemon juice (0.01)

Add all ingredients to a blender and purée until smooth. You may need to add about 1 Tbsp water if the mixture is too thick to blend, but avoid adding excess water as this will make your dip too thin.

Serve immediately or refrigerate until ready to eat.

Make Creamy, Sweet and Tart Lemon Curd Fast and Easy Using a Blender and Stovetop. Simple Foolproof Recipe #kitchenhacks

Lemon Curd

unsalted butter (quartered)

salt (or

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Combine lemon juice, sugar, eggs and salt in a blender until thoroughly mixed.&nbsp;

Melt the butter on the stovetop or in the microwave. Set the blender to medium speed, open the pouring spout, and add the butter in a slow and steady stream until fully integrated into the lemon mixture.

Transfer the mixture to a saucepan and cook over medium low heat, stirring constantly, until the mixture thickens (about 5 minutes). Be sure that you are heating the mixture slowly and evenly, you don't want it to cook too quickly.

It should be thick enough that your spoon leaves a trail behind it when you run it through.

Remove from heat and transfer the curd to a bowl or container. Place a sheet of plastic wrap directly onto the surface of the curd to stop a skin from forming on the top. Chill in the refrigerator until ready to serve. Flavor improves dramatically when chilled (the "egginess" that is present when first cooked dissipates as it chills). Keep covered in the refrigerator and consume within 4 weeks. Lemon curd also freezes well for up to a year in a tightly covered container.

This Salty Churro Toffee Snack Mix is crazy addictive and insanely delicious! In less than 30 minutes, you'll be snacking on sweet &amp; salty cinnamon covered perfection!

Salty Churro Toffee Snack Mix

Oyster Crackers

butter

brown sugar

Preheat the oven to 350°F/175°C. Line a baking sheet with foil. Set aside.

Pour the oyster crackers in a large bowl and set aside.

In a medium saucepan combine the butter and brown sugar. Stirring consistently bring the mixture to a boil and boil for 2 minutes. Remove the mixture from the heat and stir in 1 1/2 teaspoons of cinnamon and vanilla. Pour this immediately on top of the crackers. Use a rubber spatula, stir and coat the crackers evenly with the mixture. Spread the crackers evenly onto the prepared baking sheet.

Bake for 10 &#8211; 15 minutes until bubbly all over.

While the crackers are in the oven combine the granulated sugar, cinnamon and salt. Set this aside.

When the crackers are done remove the pan from the oven and sprinkle immediately with the salty cinnamon sugar mixture evenly.

Let the crackers cool and then break into pieces.

Serve immediately or store airtight for up to a week.

What I love about this recipe is that it just works. When it came out of the oven, with all the sauce and crackers stuck together, I assumed that I’d just be breaking it up into chunks. I was thrilled to discover that it easily broke up into individual crackers, once cooled. 

Next time you m gonna play with flavors a bit and maybe do more of a mix with the oyster crackers, then maybe some mini pretzels, pecans, etc. Also may add a little cayenne pepper for a little heat… love sweet, savory, hot in one bite.

This is a winner.

Make these ASAP! So incredible. Quick, easy and delicious!

It turned out really good but next time I'm going to add some red pepper to kick it up and counter the sugar.

Top 11 snack recipe recipes from across the web

The most viewed snack recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Pumpkin Seeds

Popcorn Balls

Crunchy Maple Cinnamon Chickpeas

Saltines with Butter and Radishes

No-meat broccolini balls

Healthy Baked Onion Crackers Recipe...

Silverbeet, pea and feta 'sausage' ...

Butter Board Recipe

Garlic Herb Whipped Cottage Cheese ...

Lemon Curd

Salty Churro Toffee Snack Mix

Top 11 snack recipe recipes from across the web

The most viewed snack recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Pumpkin Seeds

Popcorn Balls

Crunchy Maple Cinnamon Chickpeas

Saltines with Butter and Radishes

No-meat broccolini balls

Healthy Baked Onion Crackers Recipe...

Silverbeet, pea and feta 'sausage' ...

Butter Board Recipe

Garlic Herb Whipped Cottage Cheese ...

Lemon Curd

Salty Churro Toffee Snack Mix

The most viewed snack recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine