Author Notes: Cracker Jacks were invented to be served at the 1893 Worlds Fair in Chicago. Since then there have been about as many variations as boxes sold. Not one to let that stop me I jumped right in and came up with my own version. The pancetta is key for the right salty sweet combo so make sure you add all of it. And do you see what we have to deal with around here during our photo shoots. The drive by grab and go while I am looking through the view finder. – thirschfeld —thirschfeld
Food52 Review: We were initially seduced by “tipsy” in the title, but once we tried thirschfeld’s recipe, we fell in love with much more than the Jack-Daniels-infused syrup. There are the peanuts (we used dry roasted) and the tiny dots of pancetta — neither of which stoops to merely accessorizing the corn. The nuts give the treat heft, the pancetta salt and richness. The most important step is the oven-crisping. Be careful not to burn the edges and don’t worry if the popcorn isn’t totally crisp when you take it out of the oven — it will continue to firm up as it cools. We loved this as a Halloween treat, but it would be just as delicious paired with a good movie. – A&M —The Editors
Makes: 2 quarts
Ingredients
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3 1/2
tablespoons bacon grease, or non flavored vegetable oil
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1/2
cup popcorn kernels
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1/3
cup Jack Daniels
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1/2
cup pure maple syrup
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1/2
cup unsalted butter
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fresh ground black pepper
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1
cup peanuts
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3
pieces pancetta, baked until crispy and minced
Directions
- Place the bacon grease in a 3 quart dutch oven with a lid. Add the kernels and place the covered pot over high heat. Once the popping begins, gently shake the pot to keep the kernels from burning. Once it is done remove the lid and set aside. Preheat the oven to 350 degrees.
- In another small pot add the Jack Daniels and heat it to burn off the alcohol and reduce it by half. Add the syrup and butter and heat until the butter is melted. Season with fresh ground pepper to taste.
- Place the popcorn, peanuts and the pancetta into a large mixing bowl. You want to sprinkle a little of the syrup over the corn a little at a time. You want to stir as you do this. Take your time otherwise the corn will saturate with syrup and collapse and just be gooey.
- Once it is coated put it on a sheet tray and spread it out. Then place it in the oven and back in for 20 to 40 minutes. Sometimes it takes longer to crisp that others so just check it and stir it around about every ten minutes.
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Peanuts, Jack Daniels, pancetta, popcorn, peppercorns, and maple syrup.
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Cubing the pancetta (which we did before browning it). Tiny tiny!
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We used dry-roasted Planters peanuts — use whatever kind you like.
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Measuring the Jack Daniels. One-quarter cup for the recipe, one-quarter cup for me…
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Browning the pancetta. It won't release the majority of its fat until it's starting to brown.
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Pouring the corn into the pancetta fat (supplemented with a little vegetable oil).
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Warming the corn before putting on the lid and shaking the pan.
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The browned pancetta.
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The popcorn has popped and now it's time to make the syrup.
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Butter, maple syrup, and Jack Daniels.
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After emulsifying the sauce, you season it with pepper.
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Combining the alliterative trio: popcorn, pancetta and peanuts.
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You should add the syrup in a thin stream while folding together the popcorn mixture — if someone is around to help, put them to work. You don't want to let the popcorn melt.
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Spreading it on a baking sheet.
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Toasted!
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Right?
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