06
Apr

Fritos Friday: Fritos Ballpark Toffee

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by Casey Barber on April 6, 2012

It’s time for another Fritos Friday! My favorite day of the week by far. This week, Casey from Good. Food. Stories. brings you Fritos Ballpark Toffee. I seriously cannot wait to make this for us. It sounds like my kind of thing, that’s for sure. Thanks, Casey, for joining me in Fritos Friday!


 
When Amber instituted this new but already beloved tradition of Fritos Fridays, I knew there was no way I could hold back from contributing. I’m writing a cookbook on homemade junk food, for pete’s sake. My genetic makeup is about 50 percent marshmallow cream and frying oil at this point.

And when she told me that Fritos are sold at minor league ballparks throughout Texas — in fact, they’re the Official Snack of Minor League Baseball — I knew exactly what I’d create.

Marrying a baseball guy, as I’ve done, means devotion in so many ways—one of which is a lifetime of ballpark eating. This isn’t as bad as it sounds.

Ballpark food has become impressively diverse (and even healthy at times) over the past decade, so there’s no reason to grab a hot dog and call it a day unless you’re in Chicago, in which case make mine with extra sport relish, please. I’ve eaten crab rolls while watching the San Francisco Giants, pierogies at PNC Park, and more Korean fried chicken, Shackburgers, and chicken molé tacos than I can count at Citi Field, home of the Mets.

Between the cups of chowder floating around Fenway Park and the crab cakes coming in from the harbor at Camden Yards, let’s not lose sight of the classics: in Texas, those are Fritos, but as the song reminds us, there’s also peanuts and Cracker Jack.

With these flavors in mind, here’s a confection with all the oh-so-American elements of a good seventh-inning treat, along with a splash of beer for kicks. (Come on, we’re at a ballpark! Of course there’s beer involved!)

I make—and eat—a lot of toffee and brittle, but the addition of Fritos turns this into a truly MVP recipe. Bringing in those curly corn chips’ greasy crunch and slightly sweet grit makes potato chip brittle look minor league by comparison. (Baseball season runs through October, so more than one batch might be in order.)

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