The Safecuterie Project: The Snackle Box

To purchase (unless you make/grow this stuff already, of course) :

• Gherkin pickles (Vlasic Snack’mms)

• Garlic or pimento stuffed olives

• Roasted sunflower and/or pumpkin seeds, in shell

• Plantain chips

• Dried fruit (apricots, dates, apple slices, etc)

• Allergen-free (Enjoy Life brand) Chocolate Mega Chunks

• Organic Gummy Bears

To create:

• Tahini Roasted Butter Beans

  
  

  • 1 15 oz can butter beans, drained

  • ¼ cup tahini or SunButter

  • 1 Tbsp olive oil

  • ½ tsp each salt, garlic powder, onion powder, smoked paprika

Preheat your oven to 400°F. Drain butter beans and pat as dry as possible with paper towels.

In a large bowl, stir together tahini, olive oil, salt, garlic powder, onion powder, and smoked paprika. Gently fold in the butter beans.

Arrange beans on a parchment-lined baking sheet in a single layer. Bake for about 30 minutes, flipping the beans once during cooking, until golden brown and crispy (they'll continue to crisp up as they cool).

• Roasted Corn Nuts

  
  

  • 3 cups dried hominy corn

  • 3 tablespoons vegetable oil

  • 1 1/2 teaspoons salt (omit if using a seasoning mix with salt included)

  • 2 teaspoons seasoning of choice

Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight.

Preheat the oven to 400°F. Drain corn and spread out in a single layer on a pan or tray. Pat dry with paper towels. Air-dry for 20 minutes.

Place corn in a large bowl. Add oil, salt, and any seasoning mix you are using, stir until evenly coated.

Place your seasoned corn on a parchment-lined baking tray, and bake for 10 minutes. Stir the corn around the tray, and cook for 10 more minutes. Stir again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Allow corn nuts to cool until crisp before serving, about 20 minutes.

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