These party snacks from our friends at Tasty are easy to make but not as easy as saving money with GEICO.
Vegetable oil, for frying
1 cup all-purpose flour
½ cup plain bread crumbs
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon kosher salt, plus more for sprinkling
½ teaspoon garlic powder
½ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
½ cup buttermilk
40 dill pickle slices, patted dry
Ranch dressing, for serving
1. Fill a small pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
2. In a medium bowl, whisk together the flour, bread crumbs, black pepper, paprika, salt, garlic powder, cayenne, baking powder, beer, and buttermilk until smooth.
3. Toss a few of the dill pickle slices at a time in the batter, coating evenly.
4. Working with a few at a time, fry the battered pickle slices in the hot oil, using a small spider strainer or a slotted spoon to move them around so they begin to float and fry evenly, until golden brown, 1–2 minutes. Transfer to a paper towel–lined plate to drain and repeat with the remaining pickles.
5. Sprinkle the fried pickles with salt, and serve with ranch dressing or your favorite dipping sauce.
Spicy Caramel Popcorn
1 4.4-ounce bag of lightly salted popcorn
1 cup chopped pecans
½ cup (1 stick) unsalted butter
¾ cup dark brown sugar
¼ cup light corn syrup
¼ cup water
¼ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon chipotle powder
½ teaspoon cayenne
½ teaspoon kosher salt
1 teaspoon vanilla extract
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Toss together the popcorn and chopped pecans together on the prepared baking sheet.
3. In a medium skillet, melt the butter over medium heat. Whisk in the brown sugar, corn syrup, and water. Bring to a boil and cook until the temperature reaches 260°F (127°C), about 5 minutes.
4. In a small bowl, stir together the baking soda, cinnamon, chipotle powder, cayenne, and salt.
5. Remove the caramel sauce from the heat and immediately whisk in the spice mixture and vanilla.
6. Pour the caramel sauce over the popcorn and pecans, and toss until evenly coated.
7. Bake the popcorn for 8 minutes, until the caramel has hardened. Remove from the oven and let cool until ready to serve.
Green Chile Nachos
1 15-ounce bag of tortilla chips
1½ cups shredded rotisserie chicken
2 cups shredded Monterey Jack cheese
2 cups salsa verde
1 4-ounce can of diced green chiles
1 jalapeño, thinly sliced
2 scallions, thinly sliced on the bias
¼ cup chopped fresh cilantro
1. Preheat the oven to 350°F (180°C).
2. Layer half of the tortilla chips in the bottom of a large cast-iron skillet. Top with ¾ cup chicken, 1 cup Monterey Jack cheese, 1 cup salsa verde, and half of the green chiles and jalapeño. Repeat with the remaining ingredients to make another layer. Sprinkle the scallions and cilantro on top.
3. Bake for 5–7 minutes, or until the cheese is melted.
4. Garnish the nachos with dollops of sour cream and diced avocado. Serve warm.