Snack food. I love me some snack food. Unfortunately, I do.
When I think of snack food, most of my thoughts go to modern-day, highly processed stuff. Some of our snack foods have been around for a heck of a lot longer than I thought. A while ago MentalFloss had an interesting article on the 11 oldest snack foods we are still eating. Here they are:
- Pretzels – Rumor has it, a monk in the 6th century created them as a reward for church attendance.
- Popcorn – Another ancient snack, it is believed that it has been around for thousands of years when Native Americans threw some kernels on a fire.
- Triscuits – HUH? I would have guessed these were a creation of the 70’s, but I’d be wrong. Created over 100 years ago (think of shredded wheat for snacking), it is still going strong.
- Oreos – Another oldie that I wouldn’t have guessed. The precursor (and still competitor), Hydrox, started in 1908.
- Cracker Jack – “Buy me some peanuts and Crack-er Jack….” Born no later than 1871
- Lay’s Potato Chips – They say you can’t eat just one, and from my experience, they’re right! 1932.
- Fritos – Developed by the same guy that created Cheetos, this critical ingredient to the Texas Straw Hat was created in 1932.
- Twinkies – For a while at risk of no longer being made, the comeback snack was also born in 1932.
- Jell-o – A staple in the upper midwest, flavored gelatin packs make their debut in 1845 and the Jell-o brand in 1897.
- Marshmallow – The snack used in the Chubby Bunny game was first mass produced in 1948.
- Necco wafers – (chalk…chalk….chalk) 1847.
One of my favorite snack foods isn’t as old as the rest, but equally as tasty!
Chicken wings, oil and dry ranch mix.
Mix the chicken with some ranch.
Cook in hot oil.
Add a little more ranch.
Cook Time: 20 min | Servings: 6 servings | Difficulty: Easy
2 pounds chicken wings,split at the joint, tips removed
3 1-ounce packets ranch dressing mix
1 1/2 cups all-purpose flour
Freshly ground pepper
3 large eggs
Vegetable oil, for frying
1/4 cup hot sauce
1/4 cup honey
Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.
Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.
Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.