The first time I met Casey Barber I was so psyched to interview her for the podcast and when we bonded over peeling the marshmallow coconut skin off of Sno-balls, I knew she was exactly the person you’d want on your side for DIY snacks. At that point, her book, Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-name Treats, was in its earliest stages and I have been anticipating it ever since.
Classic Snacks Made From Scratch is full-color, has that lay-flat binding that I wish was required of every cookbook, and is packed with gorgeous photos. The one thing that really stuck out to me is how simple the recipes are, in the best way. I certainly never imagined that it was possible to make Corn Nuts at home, let alone with only four ingredients, but Casey makes it happen.
I have seriously fond memories of globby tapioca pudding on fast-food salad bars (remember when Wendy’s had a salad bar?!), but am slighty embarrassed to admit that I had never thought about making it myself. The recipe in Classic Snacks Made From Scratch made me realize that tapioca is basically the easiest pudding to make ever. I successfully cooked some up while multi-tasking (not my strong point) and it totally took me back.
I had a minor freak-out when I realized there was a recipe for homemade Sour Patch Kids in the book. I’m just the sort of weirdo that has citric acid and copious amount of powdered gelatin stashed in my pantry, so these also came together so easily. (If you’re not my sort of weirdo, there’s a really helpful resources section at the back of the book to help you find stuff like citric acid.) The instructions and recipe headnotes in Classic Snacks Made From Scratch include phrases like, “The sugar will form a big, scary, hard clump when it hits the gelatin, but don’t worry,” which is exactly how I want to be talked to when dealing with anything that’s 300 degrees. In other words, the book is totally approachable.
To celebrate the launch of Classic Snacks Made From Scratch, I have one copy to give away. Leave a comment on this post to be entered to win by 5pm ET on Friday, February 22nd (US and Canadian entries only and one entry per person, please). I will choose a winner at random.