Jack’s…Not from the Box Recipe

March…Sometimes Sweet & Sometimes Salty

The crazy thing about March weather in Ohio, is that its always a mixed bowl. Sometimes sweet with a decent amount of sunshine, and sometimes salty…..snow, ice, and the dreaded dirty spring snow. It did get me thinking however that a little homemade mixed bowl of sweet and salty deliciousness is the perfect pick me up for whatever Mother Nature bestows on us.

Enjoy the crunch and Entertain Deliciously!

Jack’s….Not from the Box

Ingredients
1/4 cup plus 2 tablespoons grape seed oil
1/4 cup water
1/4 cup popcorn kernels 1/2 cup salted roasted peanuts
1/2 cup Marcona Almonds
1/4 teaspoon ground cumin 1/4 teaspoon cinnamon 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne 1 cup sugar 2 teaspoons kosher salt

Step 1
In a medium saucepan, heat 2 tablespoons of the oil over medium heat 2 minutes. Next, add the popcorn kernels, cover with a tight fitting lid and shake the saucepan to coat the kernels with oil. Cook over moderate heat until the popping slows to several seconds between pops. Remove from the heat and wait 15 seconds, then pour the popcorn into a large bowl. Add the peanuts, almonds, cumin, cinnamon, paprika and cayenne and toss well to coat the popcorn.

Step 2
Line a cookie sheet with parchment paper. In a medium saucepan, combine the remaining 1/4 cup of oil with the sugar, salt and 1/4 cup of water and bring to a boil, stirring to dissolve the sugar. Cook over low heat, stirring occasionally, until a light amber caramel forms, about 10 minutes. Immediately pour the caramel over the popcorn and toss quickly with spoons to evenly coat the popcorn mixture. Spread the mixture on the cookie sheet in an even layer and let cool completely.

Break into bite-size pieces and store in an air tight container up to three days.