Cracker Jack

Cracker Jack

“Take me out to the ball game….buy me some peanuts and Cracker Jack” Remember the old baseball song?

I can’t believe I am making Cracker Jack.  I am not only making it, I am packaging it up in single servings to hand out at baseball tonight.  You see, I am on snack duty.  One parent brings snacks for the entire team. The kids enjoy the treats after playing what are some tough games and tough lessons. It’s where our kids learn valuable skills, celebrate wins, cheer for their teammates and cry over losses. It a great game.

I want to provide the kids with something they will enjoy, but want it to have some nutritional value as well.  I know they want something sweet but I want to offer something with a little sweetness but also with some protein, healthy fats, fibre and not too much salt.  This is not going to be your typical Cracker Jack.  (You probably already knew that.)

We love to make popcorn at home.  I find the old fashioned way of popping it in a pot on a hot element is the absolute best.  Make the popcorn first and while the pot is still hot, mix in the rest of the ingredients as the heat helps to bring them together.  Stir everything in the biggest bowl you have to mix it really well.

Mix it in the biggest bowl you have.

Recipe – Makes 12 servings

1/2  cup popcorn kernels

2 tablespoons olive oil or other oil

1 tablespoon coconut oil

1/2 teaspoon salt

1/4 cup molasses

1/4 cup smooth peanut butter

1 tablespoon coconut oil

1/2 teaspoon vanilla

1 cup peanuts

additional salt

Heat oven to 250 degrees.

In a large pot, heat oil and coconut oil over medium high heat.  Add salt and popcorn.  When the popcorn starts popping, using oven mitts, shake pot until popping sounds stop.  Remove lid carefully as there will be lots of steam inside and pour into a very large bowl.

While the pot is still hot, add coconut oil, peanut butter and molasses, stirring well until mixture comes together.  Add vanilla and peanuts and stir well. Pour on top of the popcorn and mix well, working quickly as it is easier to mix when the sauce is warm.  Spread out onto a large baking pan and sprinkle with additional salt if desired. Bake at 250 degrees for 30 minutes.  Cool completely.

Per 11/3 cup serving there is approximately 160 kcal, 5 grams sugar, and 5 grams protein.

The recipe is vegan and gluten free.