crackersnacks, a spicy take on the All American Cracker Jack

August 26, 2014


crackersnacks, a spicy take on the all american cracker jack recipe, M Loves M @marmar
Do any of you share with me a love for the good All American Cracker Jacks? You know the ones that came in box with a surprise treat, although never the ring that I wanted. Well I found this recipe in one of the latest Food and Wine issues and knew I had to make it. A grown up Cracker Jack recipe that has a spicy kick to it? Yes please! Spices include cumin, paprika and cayenne but there’s a light caramel syrup that compliments it perfectly. This would be such fun snack for a game night, or you know, just because!
spices for crackersnacks, a spicy take on the all american cracker jack, M Loves M
crackersnacks, a spicy take on the all american cracker jack recipe, M Loves M @marmar

Crackersnacks from Katie Button
makes 7 cups

1/4 cup plus 2 Tablespoons canola oil
1/4 cup popcorn kernels
1 cup salted roasted peanuts
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon sweet smoked paprika
pinch of cayenne
1 cup plus 2 Tablespoons sugar
1 1/2 teaspoons kosher salt

In a medium saucepan, heat 2 Tablespoons of the oil until shimmering. Add the popcorn kernels, cover and shake the saucepan to coat the kernels with oil. Cook over moderate heat until the popping slows to 3 seconds between pops. remove from the heat and wait 30 seconds to allow remaining kernels to pop. Pour the popcorn into a large bowl. Add the peanuts, cumin, cinnamon, paprika and cayenne and toss well to coat the popcorn.

Line a baking sheet with parchment paper. In a medium saucepan, combine the remaining 1/4 cup of oil with the sugar, salt and 1/4 cup of water and bring to a boil, stirring to dissolve the sugar. Cook over moderately low heat, stirring occasionally, until a light amber caramel forms, about 10-15 minutes. Immediately pouf the caramel over the popcorn and toss quickly with spoons to evenly coat the popcorn and the nuts. Spread the popcorn mixture on the baking sheet in an even layer and let cool completely. Break into bite-size pieces.

Make Ahead: Katie says the caramel corn can be stored in an airtight container at room temperature for up to 1 week. I would recommend eating it within a few days though. You’ll want to!

I fully intended to take more photos of this the following day but somehow we finished them in one night… oops! You get the picture though. A little sweet, a little spicy, a lot of of tasty! Love a snack that both Matthew and I can love. 

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