#tailgatefood

This Butterfinger Popcorn combines the crunch of popcorn with the sweet and nutty flavor of Butterfinger candy bars, making it the ideal treat for an OSU tailgate. This mouthwatering snack will have everyone clamoring for more!

Ingredients: 1/2 cup popcorn kernels. 1 cup unsalted butter. 1 cup brown sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/4 teaspoon baking soda. 1 teaspoon vanilla extract. 1 cup crushed Butterfinger candy bars.

Instructions: Pop the popcorn kernels using your preferred method and set aside in a large mixing bowl. In a saucepan over medium heat, melt butter, brown sugar, corn syrup, and salt, stirring constantly until it reaches a boil. Allow the mixture to boil for 4-5 minutes without stirring. Remove from heat and quickly stir in baking soda and vanilla extract until well combined. Pour the caramel sauce over the popcorn and gently toss until all popcorn is coated. Spread the caramel-coated popcorn onto a lined baking sheet, and sprinkle crushed Butterfinger candy bars evenly. Allow the popcorn to cool and the caramel to set before breaking it into clusters. Serve and enjoy the delicious Butterfinger Popcorn at your OSU Tailgate!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Tailgating Buffalo Chicken Pasta Salad is a perfect dish for game days or outdoor gatherings. It combines the classic flavors of buffalo chicken with the convenience of pasta salad, making it a crowd-pleasing favorite.

Ingredients: 8 oz pasta, cooked and cooled. 2 cups cooked chicken, shredded or diced. 1/2 cup buffalo sauce. 1/2 cup ranch dressing. 1 cup cherry tomatoes, halved. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup crumbled blue cheese. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: Put the cooked pasta and chicken in a large bowl and mix them together. Toss the salad to coat it evenly with the ranch dressing and buffalo sauce. Cherry tomatoes, celery, red onion, and blue cheese should be added slowly. Add pepper and salt to taste. Before you serve, sprinkle with chopped parsley.

Prep Time: 15 minutes

Cook Time: 10 minutes