Food & Drink

7 Great Baseball Snacks to Make at Home

Courtesy Chef Vanda Asapahu of Ayara Thai Cuisine and Ayara Luk 3 / 7

Spicy Thai Mix Nuts

Give your mixed nuts some Thai treatment with this spiced-up recipe from Chef Vanda Asapahu of Ayara Thai Cuisine and Ayara Luk in Los Angeles.

Ingredients

● 3 cups mixed unsalted raw nuts, almonds, cashew, pecans, and walnuts
● 2 tbsp of unsalted butter, melted
● 1/4 cup of light brown sugar
● 1 tbsp honey
● 1 tbsp toasted rice powder (khao khua)
● 1 tsp cayenne pepper
● 1 tsp fine roasted chili
● 1 tbsp coarse sea salt
● 2 tbsp finely chopped kaffir lime leaves

Directions

1. Preheat oven to 350 degrees.
2. Place nuts on a baking sheet and toast for 15 minutes and shake every 5 minutes for even toast.
3. While nuts are toasting, mix the following in a large bowl: butter, brown sugar, honey, rice powder, cayenne pepper, and roasted chili. Then, add the warm nuts. Mix to thoroughly coat. Add salt and kaffir lime leaves, and mix again.

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Courtesy Chef Bill Sauer from The Duck Dive 4 / 7

Candied Peanuts

Peanuts are a ballpark classic. Here’s how Chef Bill Sauer from The Duck Dive in San Diego gives them a sweet-and-salty candied upgrade.

Ingredients

● 2 cups raw peanuts
● 1 cup granulated sugar
● 1/3 cup water
● 1 tsp smoked sea salt

Directions

1. Heat the peanuts, sugar, and water in a cast iron skillet or heavy bottom pan. Cook over medium heat stirring constantly to coat all the peanuts.
2. When the peanuts become dry and caramel in color, remove them and place them on a baking pan to cool. Sprinkle with smoked sea salt.

Courtesy Chef Sauer 5 / 7

Cider Vinegar Peanuts

Punch your peanuts up with vinegar with this recipe, also from Chef Sauer.

Ingredients

● 3/4 cup cider vinegar
● 2 cups raw peanuts
● 1/2 cup peanut oil
● 1 tsp sea salt

Directions

1. Soak the raw peanuts in the vinegar for about an hour, stirring often.
2. Drain the vinegar and in a cast iron or heavy bottom pan heat the peanut oil.
3. Add the peanuts and cook for 3-5 minutes stirring constantly until they are golden brown.
4. Remove the peanuts from the oil and place them on a baking pan to cool. Sprinkle with sea salt.

Courtesy Poquitos 6 / 7

Chapulines, AKA Toasted Grasshoppers

Your diet needs more insects. Here’s exactly how to make them tasty, according to the chefs at Poquitos, who have made them a baseball delicacy at their locations in downtown Seattle and in Safeco Field where the Seattle Mariners play. The chapulines occasionally make a cameo at their sister restaurant Rhein Haus in Denver and Seattle.

Ingredients

● 1/4 pound chapulines (these are grasshoppers, not crickets)
● 1/4 cup ancho chile powder
● 2 tbsp guajillo chili powder
● 1/2 cup smoked paprika
● 1/4 cup ground cumin
● 1/4 cup oregano
● 2 tbsp kosher salt
● 1 tbsp fresh ground black pepper
● Squeeze of lime

Directions

1. Mix all ingredients except chapulines and lime in a bowl.
2. Toast chapulines over medium heat in a nonstick pan. Add 4 tbsp of spice mixture to chapulines, and continue to toast until fragrant.
3. Add a squeeze of lime and serve.

Courtesy Bottleneck Management 7 / 7

Cracker Jacked

Bacon-fat popped corn, smoked almond toffee, and candied jalapeno salt are the prizes in this Cracker Jack recipe, which is courtesy of Chef Eric Babula with Bottleneck Management restaurants.

Ingredients:

● 3/4 cup diced jalapeno (do not remove seeds)
● 1 cup white sugar
● 2 tbsp water
● 1 cup kosher salt, plus 1 tsp more for toffee
● 1 lb almonds, smoked 15 minutes
● 1/2 cup reserved bacon fat
● 1/2 cup white raw popcorn kernels
● 1 cup granulated sugar
● 1/2 cup honey
● 1 tsp baking soda
● 2 tsp vanilla extract
● 2 tbsp unsalted butter

Directions

1. Prepare the candied jalapeno salt: Combine jalapeno, sugar, and water in a small pot. Place over medium-high heat. Allow sugar to melt, and do not stir the pot. When temperature reaches 325 degrees, remove from heat and pour onto parchment lined pan. Allow to cool completely. Break sugar glass into small pieces and pulse in food processor until ground. Add 1 cup salt and pulse until fine and combined. Set aside. (Note: There will be leftover jalapeno salt, so save for future use.)
2. In large pot over medium high heat, melt bacon fat. Add popcorn kernels, and cover. When popping starts, gently shake pot until popping stops. Remove from heat and transfer popped corn to a pan.
3. Make the toffee: In a medium pot, combine sugar, honey, and remaining salt. Place over medium-high heat until temperature reaches 310 degrees. Add smoked almonds, cook 2 to 3 minutes. Add baking soda, vanilla, and butter. Stir quickly and carefully. Pour over popped corn, stir gently until all corn is evenly coated and toffee is cooled.
4. Generously dust coated corn with candied jalapeno salt until covered. Spread on parchment paper. Store at room temperature.
(Note: Take extra caution when melting and caramelizing sugar. If the substance pops or spills, do not try to wipe away, simply ice the sugar immediately and once cool, pull off.)

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All Stories

Spicy Thai Mix Nuts

Candied Peanuts

Cider Vinegar Peanuts

Chapulines, AKA Toasted Grasshoppers

Cracker Jacked

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