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Cozy Beach Snacks We Ate as Kids: 5 Easy Summer Boardwalk Favorites

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These nostalgic summer boardwalk snacks bring back the carefree vibe of childhood with simple, quick recipes including kettle corn, boardwalk fries, cotton candy syrup, funnel cakes, and candy apples.

Ingredients

  • Popcorn kernels (1/2 cup)
  • Granulated sugar (1/4 cup) for kettle corn
  • Vegetable oil (3 tablespoons) for kettle corn
  • Salt (1/2 teaspoon) for kettle corn
  • Russet potatoes (4 medium, peeled or unpeeled)
  • Vegetable oil (about 4 cups for frying fries and funnel cakes)
  • Sea salt (to taste) for fries
  • Optional: smoked paprika or garlic powder for fries seasoning
  • Granulated sugar (2 cups) for cotton candy syrup
  • Water (3/4 cup) for cotton candy syrup
  • Light corn syrup (2 tablespoons) for cotton candy syrup
  • Food coloring and flavor extract (optional) for cotton candy syrup
  • All-purpose flour (1 cup) for funnel cake batter
  • Granulated sugar (2 tablespoons) for funnel cake batter
  • Baking powder (1 teaspoon) for funnel cake batter
  • Salt (1/4 teaspoon) for funnel cake batter
  • Milk (3/4 cup, whole milk preferred) for funnel cake batter
  • Large egg (1) for funnel cake batter
  • Vanilla extract (1/2 teaspoon) for funnel cake batter
  • Medium apples (6, preferably Granny Smith or Fuji) for candy apples
  • Granulated sugar (2 cups) for candy apple syrup
  • Light corn syrup (1/2 cup) for candy apple syrup
  • Water (1/2 cup) for candy apple syrup
  • Red food coloring (a few drops) for candy apple syrup
  • Wooden sticks or skewers for candy apples

Instructions

  1. Making Kettle Corn: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Drop 2-3 popcorn kernels in and cover. When they pop, add remaining 1/2 cup kernels and 1/4 cup sugar. Cover and shake pot gently every 15 seconds to prevent burning. When popping slows to 2-3 seconds between pops, remove from heat, sprinkle with salt, and spread on parchment to cool for about 5 minutes.
  2. Preparing Boardwalk Fries: Peel (optional) and cut potatoes into 1/4-inch sticks. Soak in cold water at least 30 minutes to remove starch. Dry thoroughly. Heat oil to 350°F (175°C). Fry potatoes in batches for 5-6 minutes until golden and crisp. Drain on paper towels and season immediately with sea salt and optional spices.
  3. Making Cotton Candy Syrup: Combine sugar, water, and corn syrup in saucepan over medium heat. Stir until sugar dissolves, then boil without stirring until mixture reaches 320°F (160°C) hard crack stage. Remove from heat, add optional flavor and color. Use immediately as syrup drizzle or let cool to harden into brittle shards.
  4. Funnel Cake Batter: Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, beat milk, egg, and vanilla. Gradually combine wet into dry until smooth. Heat oil to 375°F (190°C). Pour batter into squeeze bottle or piping bag with small tip. Squeeze batter into hot oil in swirling motion forming lattice. Fry 2-3 minutes each side until golden. Drain and dust with powdered sugar.
  5. Candy Apples: Insert wooden sticks into apples. In heavy saucepan, combine sugar, corn syrup, water, and food coloring. Heat to 300°F (150°C) hard crack stage without stirring. Dip apples quickly, rotating to coat evenly. Let excess drip off, place on parchment paper to cool and harden.

Notes

Constantly shake the pot when making kettle corn to avoid burning sugar. Soak potatoes before frying for crispiness. Use a candy thermometer or cold water test for candy apple syrup. Avoid overcrowding the frying pan to maintain oil temperature. Funnel cakes are best fresh but can be reheated gently.

Nutrition

Keywords: beach snacks, summer snacks, boardwalk favorites, kettle corn, funnel cake, candy apples, fries, cotton candy syrup, nostalgic recipes

Find it online: https://ariaappetite.com/cozy-beach-snacks-we-ate-as-kids-5-easy-summer-boardwalk-favorites/