White Trash (Mix) has got serious street cred

Let’s talk trash. White trash.

Specifically Alton Brown’s white trash.

Alton Brown, you know. The esteemed, witty, sorta snarky science-y chef on Food Network and elsewhere.

So last night I was scouring web sites for hours for cookie recipes.

I’m an excellent cook and foodie and super-discerning recipe reader. Separating the wheat from the chaff — how suitable that saying at this very moment! — takes patience, endurance, persistence and time.

Which, according to the calendar, is tick-tick-ticking! How’d Christmas get so damn close?!?

Now, I don’t wanna throw just any ol’ chunks of sugar to my (adult) son, the only person I gift — invariably from the kitchen — at Christmas.

Then I stumbled upon: White Trash. A decadent delight of sweet ‘n’ salty.

Hmmmmmmmmm, this is different. I’m intrigued. Scour on.

OMG! It’s got serious street cred. People loooove it. Crunchy Chex cereals, nuts, pretzels, M&Ms, all coated in white chocolate.

That’s the core. Tweakings are vast and varied, to understate.

Even folks who don’t care for white chocolate (c’est moi) report they can’t stop eating it! That it’s dangerous to have in the house.

I press onward, eventually landing onto Alton Brown’s recipe.

Wait! The smart ‘n’ sassy Alton Brown’s got a recipe for uber junk food?!? Indeed he has!

I love it!

Well, except for the quantity — 25 servings. I’m treating my son and his familiars, not a militia!

It’s different from annual cookies. Easy to make. Affordable. Ships well. Keeps well.

What’s not to like – save for sugar sugar sugar.

Anyhow, I’m in, venturing into the snacky scene this season.

Since I discovered White Trash randomly via some stranger’s post, I’m gonna pay it forward … with the link to Alton Brown’s recipe and a couple pix.

If you’ve tried this concoction, talk to me, baby. Talk trash. Make it white, make it tasty.

 

trash2

“Dole this stuff out carefully. It is highly habit forming,” warns Alton Brown.

trash1

A snack that’s called “crack.” Will report back on that.

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