TEXAS NEIGHBORS | SPRING 2018 e l m a r a c corn By Kelly Bogard Food Editor It’s spring, so take me out to the ballgame! But what’s a game without the peanuts and Cracker Jacks, right? As you watch college ball or the Major League Baseball games on TV or head out to the Little League games, have your own ver-sion of Cracker Jacks. I call it Caramel Corn Crunch. A little sweet. A little salty. Just what’s needed for watching ball. The fluffiness of the popped corn and the saltines of the peanuts topped with a sweet vanilla caramel are iconic for baseball. And this recipe is super simple to make. All you need is a few ingredients and about 20 minutes. You’ll hit a home run with this game day snack for sure! Ingredients 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 Instructions • 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 air-tight container. Cooking time: 20 minutes Number of servings: 12 WWW.TEXASFARMBUREAU.ORG