Spicy Cracker Jacks
This maple, peanut and
piment d'ville popcorn brings all the best of snacking flavors together - sweet, salty, spicy and crunchy. Sticky, maple caramel coated popcorn gets dusted with a liberal sprinkling of smoky Boonville Barn Collective
piment d'ville powder.
Written By Boonville Barn Collective | Oct 07, 2021
Ingredients
Spicy Cracker Jacks
- Vegetable Oil,3,Tablespoons,,la-tourangelle-grapeseed-oil
- Ladyfinger Popcorn Kernels,1/3,Cup,,lady-finger-popcorn-16oz
- Unsalted Butter,4,Tablespoons,,
- Roasted Peanuts,1,Cup,,roasted-salted-peanuts
- Maple Syrup,1/2,Cup,,crown-maple-bourbon-barrel-aged-maple-syrup
- Piment D'ville,1,Tablespoon,,boonville-barn-collective-piment-dville-espelette-chile-powder-1-2oz
- Heat the oil and kernels in a 5 quart Dutch oven over high heat until smoking hot. Reduce the heat to medium-high, cover and continue to cook until the kernels start to pop. Lower heat to medium and cook until the popping slows down to just a few pops every ten seconds. Pour popcorn into a large mixing bowl.
- To the same Dutch oven add the butter and cook until melted, about 1 minute. Add the peanuts, maple syrup and bring to a boil. The Peanuts should be slightly toasted and the maple syrup will resemble caramel. Remove from heat and swirl in the piment d'ville. Toss the popcorn in the hot maple mixture and transfer to a serving bowl. Be careful, the maple caramel will be extremely hot at this point. Cool slightly and enjoy.
