Baseball fans all over the country are getting excited for spring. The Red Sox are down in Florida at Spring Training and fans are getting antsy for the regular season to begin. If you are watching those Spring Training games, try some of these ballpark inspired recipes to really get you in the mood for baseball season!

Caramel Corn

(PHOTO: MARCUS NILLSON)

Ingredients:

• 12 cups popped popcorn
• 1 1/2 cups Beer Nuts or shelled salted peanuts
• 1 stick plus 2 tablespoons unsalted butter
• 1 1/4 cups packed light-brown sugar
• 1/3 cup light corn syrup
• Coarse salt
• 1/4 teaspoon baking soda

Directions:

1. Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl.
2. Melt butter in a large heavy saucepan over medium heat.
3. Stir in sugar, corn syrup, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat to high; bring to a boil without stirring. Cook until mixture reaches 248 degrees on a candy thermometer, 2 to 4 minutes.
4. Remove from heat; stir in baking soda.
5. Add caramel to popcorn, and stir to coat. Transfer mixture to a rimmed baking sheet.
6. Bake for 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with 1 teaspoon salt. Let cool. Break into clusters.

Storage: Cooled caramel corn can be stored at room temperature in an airtight container for up to 1 week.

Ballpark Corn Dogs

(PHOTO: MARCUS NILLSON)

Ingredients:

• 2 2/3 cups yellow cornmeal
• 1 1/3 cups all-purpose flour, plus more for hot dogs
• 3 tablespoons sugar
• 2 teaspoons baking powder
• Coarse salt and freshly ground pepper
• 4 large eggs, lightly beaten
• 1 1/2 cups whole milk
• Vegetable or peanut oil, for frying (about 2 quarts)
• 12 hot dogs

Directions:

1. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.)
2. Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.
3. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.
4. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.
5. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

Macho Nachos

(PHOTO: MARCUS NILLSON)

Ingredients:

• 4 bone-in, skin-on chicken breast halves
• Coarse salt and freshly ground pepper
• 1 1/2 (16-ounce) bags tortilla chips
• 3 cups shredded cheddar cheese
• 3 cups shredded Monterey Jack cheese
• Black Bean and Cherry Tomato Salsa, for serving
• Charred Tomatillo Salsa, for serving
• Nacho Cheese Sauce, for serving
• Guacamole, for serving
• Sour cream, for serving
• Sliced jalapenos, for serving
• Julienned radishes, for serving
• Chopped fresh cilantro, for serving

Directions:

1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
3. Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
5. Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.

All recipes courtesy of MarthaStewart.com

CookingFoodGame Day RecipeMLBRed SoxSpring Training