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Smoked Crackerjacks

10

30

Pecan

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.

8

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  • 16 Cup popped popcorn

  • 2 Cup lightly salted dry-roasted peanuts

  • 2 Cup butter

  • 4 Cup brown sugar

  • 1 Cup corn syrup

  • 2 Teaspoon salt

  • 2 Teaspoon baking soda

  • 4 Ounce bourbon

  • 2 Teaspoon vanilla extract

  • sea salt

  • 1

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

  • 2

    Combine popcorn and peanuts in a large bowl and toss.

    • 16 Cup popped popcorn

    • 2 Cup lightly salted dry-roasted peanuts

  • 3

    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

  • 4

    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

  • 5

    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

  • 6

    Break into bite sized pieces and serve. Enjoy!

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