Colorful Fried Pasta Snacks With Variations

Colorful Fried Pasta Snacks With Variations

Makes 3 cups.

2 cups uncooked colored twist pasta
1 quart corn oil (approximately)
1/4 cup granulated or confectioners’ sugar
1 tablespoon grated lemon or orange peel
1/8 teaspoon salt

Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes.

Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F.

Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed.

In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container.

Chili Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt.

Lemon Pepper Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper.

Parmesan Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt.

Chocolate Crispix Mix

Chocolate Crispix Mix

1 (6 ounce) bag chocolate chips
1/4 cup smooth peanut butter
1/2 cup peanuts (optional)
6 cups Crispix Cereal
1 cup confectioners’ sugar

Melt chocolate and stir in peanut butter (and peanuts if using) until well blended. Gently stir in the cereal.

Place confectioners’ sugar in a two gallon storage bag. Add coated cereal, close bag and shake gently until cereal is well coated.

Nut Butter Crunch

Nut Butter Crunch

1 cup (2 sticks) butter
1 cup granulated sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 cup chocolate chips
2/3 cup finely chopped nuts

Melt butter over low heat in saucepan. Add sugar and stir until melted. Add water and syrup. Continue cooking over low heat until syrup, dropped in cold water, becomes brittle (320 degrees F on a candy thermometer). Don’t undercook. Remove from heat. Pour onto greased platter. This mixture should be thin. Cool until hardened.

Melt chocolate over hot water. Spread on crunch. Sprinkle nuts over top and pat in. Break into pieces.