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Spicy Summer Snacks

Spicy Summer Snacks
Summer brings boundless activities and snacking opportunities. There’s movie nights, camping trips, picnics, pool days and backyard barbecues that all call for a bite to eat. This summer, we’re spicing up our snacks with the launch of Moore’s NEW Hot Sauce line! 
Skip the microwavable or pre-packaged popcorn and try Moore’s Sweet and Spicy Harissa Popcorn for your next movie night or spend the night party. Going on a camping trip or spending the day at the pool? Bring along Moore’s Snack Mix or Spicy Beef Jerky. For a crowd-pleasing appetizer at a backyard barbecue, try Moore’s Smoked Chicken, Jalapeño and Artichoke Dip. Check out the recipes below! 
Vegetable cooking spray
Parchment paper
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup dry-roasted peanuts
3/4 cup sugar
2 to 3 Tbsp. Harissa Hot Sauce
3 Tbsp. unsalted butter, cut into pieces
1/2 tsp. baking soda
  1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn and peanuts to bowl.
  2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10 to 12 minutes.
  3. Remove from heat; stir in Harissa Hot Sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in baking soda. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn mixture and toss with 2 large spoons to coat.
  4. Spread out popcorn mixture on prepared baking sheet and bake, mixing once to coat popcorn mixture, until dry, 15 to 20 minutes. Let cool.
2 tbsp Moore's Original Marinade
7 cups Crispix cereal (or Chex cereal)
1 cup nuts
2 tsp lemon juice
a dash of sugar
½ tsp onion salt (or powder)
1 tbsp Worcestershire Sauce
1 cup pretzels
1 cup cheese snack crackers
6 tbsp margarine melted
2 tsp garlic powder
a dash of seasoned salt
Moore’s NEW Spicy Mustard Hot Sauce to taste
  1. Combine all ingredients with melted butter.
  2. Bake in a 13" x 9" x 2" pan in the oven at 250° F for 45 minutes while stirring every 15 minutes.
**Variations: Add and subtract seasoning to taste. Add bagel chips, puff balls, etc. to try different textures. Add M&M's after cooking for a chocolate kick.

Ingredients: Spicy-Beef-Jerky_square.jpg
4 lbs. thinly sliced top round
2 cups Moore's Habanero Hot Sauce
2 cups Moore's Original Marinade
  1. Marinate top round slices in Moore's Habanero Hot Sauce and Moore's Original Marinade.
  2. Smoke on grill for 3 hours.
1 cup chopped smoked chicken
1 (8-oz) package cream cheese, softened to room temperature
1 (14-oz) can artichoke hearts, finely chopped
2 (4-oz) jars sliced pimientos, drained*
1 cup mayonnaise
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup finely grated Parmesan cheese
2 cloves garlic minced
2 Tbsp. Jalapeño Hot Sauce
Salt and pepper
4 slices cooked bacon crumbled
2 Tbsp. chopped parsley
1 French baguette sliced
*Try substituting the pimentos for a can of diced green chilis for a different variation on the recipe.