By Kelly Bogard
“Take me out to the ballgame…” Baseball runs a close second to my love of college football. And the food for both are some of my favorites. “Buy me some peanuts and Cracker Jacks…” Are you starting to make the connection yet?
The fluffiness of the popped corn and the saltiness of the peanuts topped with a sweet vanilla caramel are iconic for this spring sport. I couldn’t resist when the opportunity came to share this one with you.
Living in Texas, we’re lucky to grow some of the main ingredients of one of my favorite baseball treats. Corn and peanuts are both hot commodities in Texas. And we can celebrate them with America’s favorite past time.
The weather is perfect for catching a game right now. Anything from little league to the majors. So grab some snacks and let’s go. From all of us at Texas Table Top, enjoy!
Recipe: Caramel Corn Crunch
Summary: Sticky, crispy and sweet snack for a day at the park
- 12 c. plain popped corn
- 2 c. Spanish peanuts
- 1 c. light brown sugar
- ½ c. butter, salted
- ½ c. light corn syrup
- 1 tsp. vanilla
- Preheat oven to 250 degrees.
- Mix sugar and butter in a small saucepan.
- Stir continuously until butter is melted and sugar starts to dissolve.
- Add syrup and simmer over medium-low heat while stirring for two minutes. Be careful not to burn.
- Mix in vanilla.
- Add in peanuts and coat well.
- Remove from heat.
- Pour the caramel over the popped corn and toss until all of the corn and peanuts are coated and combined.
- Spread the popcorn mixture onto two parchment-lined baking sheets.
- Bake for 12 minutes.
- Remove from oven and let cool to room temperature.
- Break apart and serve or store in an airtight container.
Cooking time (duration): 0 hour(s), 20 minutes
Number of servings (yield): 12