Sunday, February 6, 2011

Superbowl Party for Two

Bacon and Cashew Caramel Corn
You might think that I would be hosting a Superbowl Party. 

I'm always down for a reason to have friends over whether it's for the premiere of Mad Men or the start of spring. This year my husband and I decided to make it a party of two so I got creative with the menu and tried to keep it fun.  The great part for me was not having to come up with a lot of single serving appetizers. 

I did want to get creative though.

The Bacon and Cashew Caramel Corn was the best snack food. Then again anything with bacon, cashews and caramel would be something I would be in love with. If I ever recreated it for guests I would form them into mini popcorn balls because they were amazing.  

Nutella Rice Krispies

The Chicken and Andouille Etoufee was a delicious recipe from Food & Wine that is full of flavor and easy to make. You might even think it's a goodbye to the reigning champs, New Orleans Saints. The Nutella Rice Krispies are in honor of World Nutella Day yesterday. So as we settle down to watch the big game we hope it's a hard fought win for whoever comes out on top.

Chicken and Andouille Etouffee

So here goes:

Superbowl Party for Two Menu:

Snack Course:  Bacon and Cashew Caramel Corn
Dinner:  Chicken and Andouille Etoufee
Dessert:  Nutella Rice Krispie Treats

Bacon and Cashew Caramel Corn

Chicken and Andouille Etouffee
(Food and Wine September 2010)
1/4 cup canola oil
1/4 cup whole wheat flour
1 onion, diced
1 small green bell pepper, diced
2 celery ribs, finely diced
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper
1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Steamed rice and hot sauce, for serving


In a large, deep skillet, heat the oil until shimmering. Whisk in the flour and cook over moderately high heat, whisking constantly, until lightly browned, about 2 minutes. Add the onion, bell pepper, celery and garlic. Season the vegetables with salt and black pepper and cook over moderate heat, stirring, until softened, about 6 minutes. Add the sausage and tomato paste and cook for 2 minutes. Add the broth and simmer until thickened, 3 to 4 minutes. Stir in the chicken and simmer until cooked through, 5 minutes. Season with salt and black pepper and serve over rice, with hot sauce. 

Bacon and Cashew Caramel Corn (Bon Appetit September 2010)
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.  

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Bring cream to boil over medium heat. Remove from heat.
Nutella Rice Krispie Treats
3 tablespoons   butter or margarine
1 package (10 oz., about 40)   regular marshmallows
- OR -
4 cups   miniature marshmallows
6 cups   Rice Krispies®
1/3 cup nutella
Directions:  In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.  Add Nutella and RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


  1. It all looks so good, but I'm in love with the bacon, cashew, caramel corn. ;)

  2. what a cute idea! i am also a fan of the caramel corn.....the bacon idea is great!

  3. Oh goodness, I wish I was invited to this Superbowl party! That menu is delicious! I'm drooling over the caramel corn...that's amazing!

  4. Beautiful presentation .. amazing display!!

  5. Oh wow! These dishes look so amazing! I will definitely try these on the game night soon :)

  6. Everything looked wonderful! I'm sure you guys had an amazing Superbowl Party just the two of you! :-p I'm especially eyeing the popcorn. Wow!

  7. It all looks too delish! However..that bacon caramel corn is REALLY calling to me!

  8. Is there a step missing from the caramel corn recipe? These all look amazing, but I'd really like to try that one and reading it over, I'm a little confused...

  9. I like bacons, i like cashews and i like caramel. I am guessing i would totally love the three ingredients put together!


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