Chef Sin has always loved candy corn. Yours truly (Chef Zuz), not so much.<\/p>\n
It’s an ancient autumn tradition that truly divides Ghoul Nation. For some, it just wouldn’t be Halloween without handfuls of the tri-colored treats. In this camp, you can probably count celebrity nerd-chef Alton Brown; anyone who has gone to the trouble of developing a recipe for homemade candy corn<\/a>\u00a0must be a true connoisseur.<\/p>\n On the other side, see Eric Grundhauser, a head writer and editor at Atlas Obscura<\/a>, who in an article this week for Slate.com<\/a> described candy corn\u00a0as “the consolation prize of confections” and, more to the point, “a cloying kernel of evil.”<\/p>\n Like Peeps at Easter and fruitcakes at Christmas, candy corn seems to offer little in the way of common ground for its adherents and detractors. (Dramatic pause.) Until now.<\/p>\n Thanks to food writer Amanda Marsteller, there’s now a version of candy corn that might appeal even to those who’d rather eat candle wax: the Candy Corn Cocktail<\/a>.<\/p>\n Our version, below, makes a smaller batch (how many of these things are you really going to consume?) and extends the candy corn vodka infusion time to\u00a0overnight, rather than just a few hours. It also omits the crushed candy corn on the rim of the glass, which is, frankly, stupid.<\/p>\n The result is a brilliant neon cocktail that’s not nearly as sweet as you’d expect. Amanda suggests that you use cheap vodka; I certainly concur. But Chef Sin warns that you mustn’t scrimp on the candy corn. She eats only\u00a0Brach’s brand<\/a>; accept no lesser pretenders. Eschew all but the traditional variety; candy corn now comes in caramel apple, candy cane, mellocreme, and smores flavors, which are probably as bad as they sound.<\/p>\n Also, says Chef Sin, make sure the bag of candy corn you’re buying isn’t left over from years (or decades) past. Surreptitiously squeeze some\u00a0of the kernels through the bag; they\u00a0should be firm but give under\u00a0pressure. If they’re\u00a0as hard as a pebble, go to another store. Or use them\u00a0as an ingredient in your Christmas fruitcake.<\/p>\n 12 oz\u00a0inexpensive vodka Pour vodka and candy corn into airtight container. Shake and let sit overnight\u00a0to infuse. Strain, rebottle, and chill.<\/p>\n 2 oz Candy corn-infused vodka Add ingredients to cocktail shaker filled with ice. Shake until chilled and strain into martini glass.<\/p>\n","protected":false},"excerpt":{"rendered":"
\nKernel Panic Cocktail<\/h3>\n
\n1\/2 cup candy corn<\/p>\n
\n.75 oz Orange liqueur
\n.5 oz Lime juice<\/p>\n