House Cracker Jacks
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Recipe by Thomas Collins, Executive Chef, The Painted Duck
Photography by Kyle Ripley, Haigwood Studios Yield: 6–8 snack servings 4 quarts popped popcorn, divided 2 cups peanuts, divided 1/2 cup butter 3/4 cup packed brown sugar 1/2 cup light corn syrup 1/4 cup molasses 1/2 teaspoon salt 1 teaspoon vanilla paste 1/2 teaspoon baking soda sea salt to taste Heat oven to 250 degrees convection. Divide popcorn into 2 large bowls. Add 1 cup peanuts to each bowl. In a saucepan over medium heat, melt butter, then whisk in brown sugar, corn syrup, molasses, and salt. Bring to a gentle boil, stirring occasionally, for about 6 to 8 minutes or until candy thermometer registers 250 degrees. Remove from heat and stir in vanilla paste and baking soda. Working quickly, pour caramel into bowls evenly and gently toss and stir with spatula until coated. Place mixture onto 2 lined and greased sheet pans in an even layer. Place in oven bake for 50 minutes, stirring every 15 minutes. Remove from oven, sprinkle with sea salt and allow to cool for 20 minutes. Store in an airtight container for 1 1/2 to 2 weeks. |
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