Well, while the weather is still warm it’s pretty hard to deny that fall has arrived. Network TV shows are slowly making their way back into the primetime lineup, the days are getting just a bit shorter, and there is a noticeable chill in the air at night. But what the arrival of fall really means to me is that football season has arrived, and my weekends will consumed with football for the foreseeable future.
Since moving back to Michigan, Gennaro and I have had season tickets for football at the Big House. We met and fell in love as students at Michigan (albeit a few years apart grade-wise) and got married in Ann Arbor. So heading back there has a special significance outside of the fact that we’re returning to our alma matter. And for these reasons and many more, Michigan football Saturdays and all of their surrounding traditions have carved out a special place in my heart.
Since we normally spend our time before games as guests at other people’s tailgates, I thought that for this past weekend’s game against Notre Dame — which had an 8 p.m. kickoff and thus a long day of tailgating prior — I would actually contribute something of my own making, rather than just buying pre-packaged food or drinks to share. Not to mention I love an opportunity to make and share vegan-friendly tailgating treats.
I decided to make some well-loved sweets that have been popular among varying taste buds in the past: caramel corn and coconut-almond rice crispy treats. However, I made some (successful) changes to both recipes that I wanted to share here.
While I usually get lots of compliments whenever I bring my rice crispy treats anywhere, the one problem with them is that they do tend to fall apart a bit when left unrefrigerated for long periods of time. Keeping in mind that this recipe would have to survive a day of tailgating in warm weather, I made the following changes to adapt to a tailgating setting (as well as some other minor new touches). Here’s my Rice Crispy Treat Remix (original recipe here):
- I used a full cup of almond butter instead of half a cup, just to help things stick together a bit more
- I used a tip from my mom and used Eastwind no salt creamy almond butter, which just seems to have a really nice, sticky texture for making these stay together really well.
- I toasted the coconut in a dry skillet until golden and fragrant before adding to the mixture, for added flavor.
- I tasted for sweetness and added just a tiny bit more coconut nectar to balance out the almond butter.
As far as the caramel corn goes, when I originally made the recipe it was intended to be an anti-candida diet friendly sweet, as it is sweetened with very low glycemic yacon syrup and zero calorie stevia. However, I’ve found that yacon can be difficult to find, even at many health food stores, and is quite expensive for a small bottle. Stevia, on the other hand, varies in taste and sweetness between brands, making it imperative that only one brand be used in my recipe, as any others would render it way too sweet.
My mom (again — ah, what would I do without my mother?) told me that she likes to use my original recipe and substitute coconut nectar for the yacon syrup and forego any stevia. I decided to follow her lead, while making some other changes as well. Here’s my Caramel Corn Remix (see previous recipe for reference):
- I used coconut nectar instead of yacon in my updated recipe, but basically doubled the coconut nectar to about 1 1/4 cups (versus much less yacon syrup previously) and spread it out over about 10 cups of popcorn (as opposed to about 16 cups in the original recipe). You can add more coconut nectar to taste for a sweeter, well-coated mixture.
- I opted out of using any stevia.
- I used about 1/3 cup of buttery spread, which was a bit more than in the original recipe (especially considering I spread it over less popped popcorn).
- I used whole raw almonds in place of the pecan pieces (though any nut, including cashews or walnuts could be used).
- I baked the caramel corn at 275 degrees instead of 250, as my mom did say that it took her longer to get the recipe crunchy using the coconut nectar. Just watch it carefully and toss it often to make sure nothing gets too browned.
- After the caramel corn had cooled slightly after cooking, I added fruit sweetened dried cranberries for a tart and sweet finish.
- I made sure the caramel corn was completely cool before packaging up for the tailgate (just an added tip).
So, how did everything turn out? Well, unfortunately my efforts proved superfluous and there was SO MUCH food to be had at every tailgate. However, those who did try my contributions gave thumbs-up! And Gennaro ate the entirety of the leftover caramel corn at about 2:30 in the morning, which was when we actually returned home from Ann Arbor following Saturday’s night game. As I told one of my fellow Wolverine friends the next day: next year, I’m going to wear a t-shirt I saw someone else sporting that says “I’m too old for night games”, because that’s how I felt after Saturday. But something tells by next year I’ll be just as excited to spend a day in Ann Arbor, tailgating with old friends and snacking on vegan treats (contrary to popular belief, the two are not mutually exclusive!). Go Blue!