The Super Bowl just wouldn’t be the same without the snacks. There are the classics: seven-layer dip, smokies, chili—all of which are covered here in new and even tastier style.
But this year, Next Issue brings you flavor-packed recipes brand new to the game-day scene. Buffalo wing popcorn (recipe below), shrimp chowder, supersize subs, and (dare we say it) vegetarian meatballs.
Whether you’re hosting a party or bringing a dish to share, flip through the slideshow and open your Next Issue app to get cooking.
RECIPE: BUFFALO WING POPCORN
* Open up your Next Issue app to find the other game-day dishes!
- Nonstick vegetable oil spray
- 8 cups popped plain popcorn (from 1/2 cup kernels)
- 3/4 cup sugar
- 1/4 cup Frank’s Red Hot Original sauce
- 3 tbsp. unsalted butter, cut into pieces
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/4 tsp. cayenne pepper
1. Preheat oven to 300 degrees. Line rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl, and set baking sheet aside.
2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.
3. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt baking soda, and cayenne. Working quickly (and carefully—caramel will be hot), pour caramel mixture over popcorn and toss to coat.
4. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.
5. Do Ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.
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