Glazed Hotworms

Glazed hotworms are a popular snack in the regions around the border between the Sanori Forested Lands and Grasslands. A very simple dish, it only needs three ingredients in its base form: sugar, and hotworms.

Preparation

A serving of glazed hotworms is typically about 8 to 10 ounces. How many worms this is depends on their size. Some prefer the tiny, juvenile worms that are found at the beginning of winter. Others like the fat, juicy ones at the end of the season. There are many others who prefer a specific stage somewhere in the middle.

Part of what makes glazed hotworms so popular is how easy and accessible it is to make. First, the worms are collected, either from the wild or from a farm. The easiest time to collect them is during sunset, when they are gathered near the top of the snow.

The worms are collected in a bowl. When their combined heat starts creating steam, you know there is enough of them. When the bowl is sufficiently warm, sugar is poured over top of the worms and mixed among them. The amount of sugar depends on taste, but it can never hurt to add just a little bit extra.

When the sugar is added, the magic happens. The sugar reacts with the heat and the worms' skin. It begins to caramelize and turn into a sticky glaze. The glaze insulates the worms, making the concoction hotter, and accelerating the process. It typically takes ten to fifteen minutes (stirring regularly) for the process to complete. The process can be further accelerated by placing the bowl over a fire.

By the time the worms are fully coated, most of them have died. A few may still be twitching, but that's part of the fun!

Variations

The simplicity of the base dish leaves plenty of opportunities for experimentation. Herbs and spices of all kinds can be added to modify the taste. Adding salt causes the hotworms to dry out, making the dish crispier. Honey is also a popular substitute to raw sugar.

Among tourists, a more "tame" version of the dish is popular, where the hotworms are fully roasted before mixed with the glaze. This way, all of the worms are fully cooked and dead before being eaten. While delicious, many natives dislike this version of the dish as it is a fundamentally different flavor and experience than the traditional preparation.

Since the worms are already dead in a roasted dish, the sugar isn't as necessary. Therefore, there are many more savory variations of roasted hotworms.