Join Claud and the gang as they titillate your taste buds with these savory and sweet “Gourmet Movie Snacks,” whether you enjoy them at home or sneak them into the theater we won’t tell.

Gourmet Movie Snacks

1. Gourmet Popcorn Toppings:<

Pop the corn kernels in a wok with a splatter screen for really crisp and delicious popcorn, or whatever popping method you prefer. Divide popcorn into multiple bowls and mix popcorn with one of these combinations of toppings:

• Chipotle chile powder, salt and maple syrup
• Grated hard cheese like Pecorino Romano, Reggianno, Manchego, etc.
• Japanese Furikake (Rice toppings with seaweed, sesame, fish flakes, wasabi, etc.)
• Truffle oil and finely shaved truffles
• Curry, salt and lime juice
• Crumbled bacon, chives, cheddar cheese and buttermilk powder
• Browned butter with fresh sage leaves
• Cajeta (Mexican goat caramel) and roasted chopped peanuts
2. Plot Twisted Pretzels:


• 1 pound pizza dough (available in most groceries)
• 4 teaspoon baking soda
• 1 quart water
• 1 egg, beaten with 2 teaspoons water

Suggested Toppings: kosher salt, sesame and poppy seeds, Parmesan and garlic, cinnamon and sugar, or your favorite topping

Divide pizza dough into 12 even pieces, and then roll each piece into a 16-18 inch rope. Form dough into pretzels by tying the dough into a loose knot and then pinching the ends across the loops.

Combine the baking soda and the water in a small saucepan and bring to a boil. Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 30 seconds.

Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with kosher salt and any other toppings that sound yummy.

Cover the pretzels with a cloth and allow about five minutes for the dough to rise. Bake in preheated 450°F oven for about 15 minutes or until golden brown. These are delicious plain or with your favorite mustard for dipping.



3. Cherry Chocolate Nut Clusters:


• 8 ounces raw nuts (peanuts, almonds, cashews, walnuts…or even smoked nuts)
• 4 ounces dried sour cherries or cranberries
• 16 ounces dark chocolate, cut into pieces
• Sea salt

Place nuts on a cookie sheet and roast in a 350F oven for 15 minutes. Remove from oven and toss with sea salt.

Place chocolate pieces into a slow cooker or top of a double boiler. Stir often until melted and then fold in the toasted nuts of your choice.

Use a tablespoon to pile individual clusters onto wax paper or Parchment paper. Use a fork to drizzle with white chocolate if desired.

4. Samosas (or Love Triangles):


• 2 cups cooked potato (Idaho potatoes baked & scooped out work well)
• 1/4 cooked frozen green peas
• 2 teaspoons curry powder
• 1/2 teaspoon ground corriander
• 1 tsp grated ginger
• 1 minced jalapeno
• Salt and pepper to taste
• 36 wonton wrappers
• 1 large egg (beaten to blend)
• Vegetable oil (for deep-frying)

Combine cooked potato, chopped jalapeno, grated ginger, green peas, curry powder, coriander, pepper and salt in a medium bowl. Taste and adjust seasonings as needed.

Line a baking sheet with parchment paper. Place a won ton wrapper on the sheet and spoon a tablespoon of filling in the center. Brush wonton edges with egg and fold in half to form a triangle. Repeat with remaining wrappers and filling.

Heat two inches of vegetable oil in a large, heavy saucepan and heat to 350°F. Fry samosas a few at a time until golden brown, about 90 seconds per side. Remove samosas with a slotted spoon and transfer them to paper towels and drain. Allow them to cool slightly before eating since filling will be very hot!