Seasons Greetings! I have never been so grateful for warmth & light.
If you followed the news at all, the Seattle area was hit with major winds that knocked down something like 300 trees. Many people were without power for days, and some didn’t receive it for more than a week. I tell you, it was cold. One morning my lip-gloss had actually iced over – that’s cold. But heat, light & internet was restored to all in time for the holidays – so praise the Lord & pass the peas!
We experimented with lots of popcorn recipes this year (popcorn.org is an excellent resource) for friends & neighbors: caramel corn, white chocolate crunch with almonds & dried cranberries, double chocolate popcorn balls, green & red jell-o popcorn, etc. I leaned towards the popcorn treat genre not only for fun, but because it’s easy to make in batches. After playing around with recipes, I finally came up with something that I really like – a version of Cracker Jacks made with rum & cinnamon.
Cinnamon-Rum Cracker Jacks
Makes 11 cups / fills 3-4 large cellophane gift bags
11 cups freshly popped popcorn
2-3 cups peanuts (roasted & salted kind)
1 cup dark brown sugar
1/2 cup light or dark corn syrup
1 stick (1/2 cup) unsalted butter
3/4 teaspoon kosher salt
1 teaspoon vanilla
4 teaspoons rum
Pinch of cinnamon
3/4 teaspoon baking soda
Preheat oven to 250°. Spray two sheet pans with cooking spray, place popcorn & peanuts on trays, and keep warm in the oven. Meanwhile, in small or medium saucepot over medium heat, stir together sugar, corn syrup, butter and salt. Continue stirring until butter melts and the mixture comes to a boil. Stop stirring & let boil over medium heat for five minutes.
While caramel is boiling, combine vanilla & rum in a small cup, and cinnamon & soda in another cup. Tip: when timer is down to one remaining minute, take popcorn out of oven & dump into a really large bowl. When caramel is finished boiling, quickly & carefully pour in the vanilla-rum mixture (it may spatter at this point). Then immediately pour in the cinnamon-soda mixture (it will foam at this point). Working very quickly, stir caramel until well combined & pour over the popcorn. Stir quickly but gently until caramel evenly coats popcorn & peanuts. Don’t worry if it’s not perfect, there are several opportunities to better coat the corn in the oven.
Divide caramel corn between the two sheet pans, spread out to a single layer & place in oven. Cook for 40 minutes, stirring every 10 minutes (here’s the chance to coat it evenly). Cool on the sheet pans. Tip: After caramel corn comes out of the oven, stir once or twice while cooling – then it won’t have that flat puddled look around the bottom – it’ll be even & professional looking.
Cheerfully place in clear cellophane bags (available at any party supply store) & tie with a festive silk ribbon.
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