Baking

Cracker Jacks

cracker jacksI recently found a new website that had a great number of delicious recipes, one of them being “Healthier Cracker Jack Snack”.  This was so good and easy to make that we made a second batch for a gather later that same day.

Now, all I need is to add a toy at the bottom of the bowl 🙂

Cracker Jacks
adapted from The Nourishing Home

10 cups unsalted popcorn – we popped ours on the stove, but an air popper works too. If all  you have is microwave popcorn, that is okay too, but homemade works the best.
1 cup of your favorite nuts – we like mixed nuts combo (hazelnuts, brazil nuts, almonds, and cashews)
4 Tbsp butter, plus 2-3 Tbsp more for greasing  the baking sheet
1/2 cup brown sugar – this recipe originally called for Sucant or Rapadura
1/8 tsp sea salt
2 Tbsp water – this recipe originally called for filtered water

Preheat the oven to 275*.  Place a baking sheet in the oven to warm for about 3 minutes.  Remove and butter the warmed pan, the set aside.

In a very large bowl, all the popcorn and nuts, toss and set aside.

In a small saucepan, over medium heat, bring butter, sugar, salt and water to a gentle boil, stirring constantly with a wooden spoon.  Once the sugar has melted and incorporated into the mixture, remove from heat and carefully drizzle over the popcorn, stirring with a wooden spoon as you go. This may be a two person job.  Continue to toss the popcorn until the caramel is well distributed.

Spread the popcorn evenly across the butter baking sheet.  Bake about 35-40 minutes, stirring/tossing every 10 minutes or so.  The popcorn will become very crispy and semi-shiny when done.

Let cool on the pan for a moment and then transfer to a serving dish.

Makes 10 cups.

Store in an airtight container for up to a week.

~*~*~
Enjoy!

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