By Traeger Kitchen
These pecan smoked crackerjacks make for a sweet, snack-sized treat. Popcorn and peanuts are tossed in a sweet and sticky brown sugar bourbon caramel and sprinkled with sea salt.
8Activating this element will cause content on the page to be updated.
|16 Cup||popped popcorn|
|2 Cup||lightly salted dry-roasted peanuts|
|4 Cup||brown sugar|
|1 Cup||corn syrup|
|2 Teaspoon||baking soda|
|2 Teaspoon||vanilla extract|
|To Taste||Sea salt|
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Combine popcorn and peanuts in a large bowl and toss.
16 Cup popped popcorn
2 Cup lightly salted dry-roasted peanuts
Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup and salt. Increase heat to medium high and bring to a gentle boil until the temperature reads 250 degrees on a candy thermometer.
2 Cup butter
4 Cup brown sugar
1 Cup corn syrup
2 Teaspoon Salt
Stir in baking soda and let bubble for 1 minute. Remove from heat and while whisking, add in bourbon and vanilla. Working quickly, pour the hot caramel over the popcorn and peanuts and toss to coat.
2 Teaspoon baking soda
4 Ounce bourbon
2 Teaspoon vanilla extract
Divide the mixture in half and spread over two parchment lined baking sheets. Place directly on the grill grate and smoke for about 1 hour, stirring occasionally. Sprinkle with sea salt and let cook.
To Taste Sea salt
Break into bite sized pieces and serve. Enjoy!
In order to add notes for this recipe, you must log in or create an account.