Wednesday, April 27, 2011

Kicked-Up Cracker Jack

These were a big hit. Everyone really loved them!

I found the original recipe here. I used fresh popped popcorn that I popped in my Whirley Pop. You'll want to make your own popcorn versus using microwaved.

Makes: 10-12 servings
Prep time: 5 minutes
Cook time: 1 hour 15 minutes
Printable Recipe


  • 1 1/2 cups Spanish redskin peanuts
  • 1/2 cup pecan halves
  • 1/2 t cayenne pepper
  • 2 t Creole seasoning
  • 1 T Worcestershire sauce
  • 1 T fresh lemon juice
  • 2 T butter, melted plus 1/4 cup unsalted butter
  • 9 cups popped popcorn
  • 1/2 cup sugar
  • 1/4 cup cane syrup
  • 1/4 t baking soda

1. Preheat oven to 375 F. Line a baking sheet with parchment paper.

2. Combine the peanuts, pecans, cayenne, Creole seasoning, Worcestershire, lemon juice and 2 tablespoons of butter. Spread over baking sheet and bake for 10-12 minutes and let cool.

3. Reduce heat to 250 F.

4. Place popcorn in a large bowl. Add the cooled nut mixture. Spread over two baking sheets that have been sprayed with non-stick spray.

5. Place remaining 1/4 cup of butter, sugar, and cane syrup in a saucepan. Bring to a boil, stirring often. Remove from heat and add the baking soda. Stir well, then pour over the popcorn and nut mixture. Stir gently with a spatula to cover well.

6. Bake for 1 hour, stopping to stir every 15 minutes. Remove and let cool.

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