Pitchers and catchers reported for spring training this
weekend! That means it’s almost baseball season! Time to
sit on a couch for hours, watching the slowest-moving game known to mankind
creep and crawl towards an agonizing finish that doesn’t even matter
anyway since there are so many gosh darned games in a season…
Okay, I’m kidding. Sort of. I don’t watch a lot of baseball
on television (and even confess that I fell asleep watching my husband’s
beloved Red Sox in the World Series two years ago), but I love going to the
games. Why? Because I’m a glutton. As long as I’m eating, I’m happy.
I used to love Cracker Jack, but either it got really bad or
I got really old. So I make this instead, which is how I think Cracker Jack
should taste. It’s sweet and salty and really delicious. Serve it with hot dogs, beer, cotton candy, soft pretzels, peanuts, ice cream, and nachos, and you can feel like you’re really at the game!
Salted Caramel Popcorn
You can pop your own
corn, buy a bag of it, or microwave a bag, but try not to use anything that’s
too heavily coated with artificial butter.
6 cups popped corn
1 cup salted peanuts
1 cup sugar
1/4 cup corn syrup
1/4 cup water
2 tablespoons butter
1/2 teaspoon baking soda
1 teaspoon table salt
1. In a large bowl combine the popcorn and peanuts. Set
2. In a medium saucepan combine the sugar, corn syrup, and
water. Bring to a boil over medium-high heat and cook about 10 minutes, or
until it turns a light amber color.
3. Off heat add the butter, baking soda, and salt, and stir
until smooth (the mixture will foam up; just keep stirring). Pour over the
popcorn mixture and stir to coat evenly; work quickly as the caramel will begin
to harden. Transfer to a greased cookie sheet and spread in an even layer. Set
aside 10 minutes to cool and set.
4. When cool, break into small pieces and serve immediately.
Photo: Good Housekeeping