There’s two feet of snow outside my door right now! So what’s a grownup ’80s kid to do? Build a fire, butter-up some popcorn (vegan, of course) – and watch totally awesome movies!
Crunchy Scott’s Snow-Watchin’ Movie List – ’80s Style
1. Better Off Dead (1985)
2. Uncle Buck (1989)
3. Heathers (1988)
4. Planes, Trains and Automobiles (1987) Be sure to watch my PT&A craft video!
5. Christine (1983)
6. Steel Magnolias (1989)
7. Ferris Bueller’s Day Off (1986)
8. Can’t Buy Me Love (1987)
9. Amadeus (1984)
10. The Princess Bride (1987)
Thanks to everyone who helped me compile this rad list. Social media is actually a good thing! Here are a few bonus ideas.
My Personal Picks: Mannequin (1987) , Wildcats (1986), The Malibu Bikini Shop (1986)
Best Bowie Tribute: Labyrinth (1986) Totally Awesome Unknown Choice: My Science Project (1985) Most Clever Choice: Hot Tub Time Machine (2010, but so ’80s!)
Here’s what you need to make the Snoopy Sauce:
1/4 cup melted vegan margarine (Earth Balance)
1 1/2 TBSP vegan Worcestershire sauce (Annie’s Organic)
1 TBSP Crunchy Scott’s Rockin’ Seasoning Salt (Recipe Below)
Combine margarine, Worcestershire sauce and seasoning salt in a bowl. Whisk until combined.
Here are the other ingredients you’ll need:
1 cup of roasted chickpeas (Recipe below)
1 cup lightly salted peanuts
2 slices of rye bread (Arnold)
1 cup pretzels (Newman’s Own)
1 cup popped popcorn (Pop it yourself!!!)
Note: I’ve included brand names for most items because I know they’re vegan. If you can’t find the specific brands, just do your homework and read those labels. I know it’s a pain, but it’s worth it.
Combine roasted chickpeas and peanuts with two tablespoons of sauce. Spread onto a baking sheet and bake at 275 degrees for 20-30 minutes. Keep an eye on them. We want them to get nice and crispy – not burned!
Take one tablespoon of the sauce and spread it onto both slices of rye bread. You should have enough to do both sides. Cut bread into squares. Bake on a cookie sheet at 275 degrees for 20-30 minutes. I don’t bake the bread and the chickpeas/peanuts together in one pan because the bread doesn’t toast. The rye really needs to get nice and crispy. However, you can totally put both pans into the oven at the same time!
In a bowl, combine pretzels, popcorn and remaining sauce. You should have about 2 tablespoons left. Spread onto a cookie sheet and bake for 15 minutes. Since this batch needs about half the time to bake that the other items do, I suggest just sliding this pan into the oven when your chickpeas, peanuts and bread are at their halfway baking point. That way, everything comes out at the same time!
Once cool, combine everything in a big bowl! Makes 5 cups of snack mix. But you can easily double, triple or SUPERSIZE this recipe!
CRUNCHY SCOTT’S ROCKIN’ SEASONING SALT
1 TBSP sea salt
1/4 tsp cracked black pepper
1/4 tsp organic cane sugar
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp turmeric
Pour into a jar and shake it up. This is a small batch because I like to change up my seasoning salts quite often. From time to time, I might add dried rosemary, brown sugar, cinnamon or even different types of salts. Go nuts and experiment!
Combine one cup of drained chickpeas with one teaspoon of olive oil. Spread onto a baking sheet. Add a pinch of salt and bake at 375 for 45 minutes to an hour. Give them a shake every 15 minutes.
Make sure you check out my new book, Crunchy Kids, at Amazon!
I’m all about eco-friendly craft and DIY projects. And I’m a flexitarian foodie (mostly vegan). But after years of producing vids highlighting those thangs – I recently added a new twist – THE 80s! That’s right, producing a how-to YouTube tute about vegan broccoli soup doesn’t cut it anymore. Now it’s gotta be Ghostbuster’s Slimer Soup!