Insect Recipes from the Entomology at Clemson University Department of Entomology, Soils, & Plant Sciences

New Orleans Surprise Pie

1 8-inch pastry crust
¼ C. butter
2/3 C. brown sugar, packed
2 eggs
¾ C. dark corn syrup
¼ tsp. salt
1 tsp. vanilla flavoring
¾ C. mealworms

Prepare your favorite pastry. Combine all other ingredients except insects. Beat until smooth. Add insects and stir well. Pour into pastry. Bake at 375 C for 40-50 min until set and pastry is browned. Cool. Serve with whipped cream.

Candied Insects

¼ C. butter
2/3 C. brown sugar, packed
¾ C. corn syrup
1 C. clean insects

Mix butter, sugar, and syrup. Beat until smooth. Stir in insects. Place in baking dish in oven at 375 C for 30 min. Cool.

Chocolate-Covered Crickets

2 squares semi-sweet chocolate
25 dry-roasted crickets or grasshoppers, with legs and wings removed Melt chocolate as directed on box. Dip insects in chocolate, place on wax paper and refrigerate.

Popcorn Crunch

1 C. butter, melted
1 C. honey
3 qt. popcorn, popped
1 C. dry roasted mealworms, chopped

Blend butter and honey in a pan and heat gently. Mix popcorn with mealworms and pour butter-honey mixture over it. Mix well. Spread on a cookie sheet in a thin layer. Bake at 350 F 10-15 min. or until crisp. Break into bite-sized pieces.

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The Joy of Cooking with Insects

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