Cracker Jacks with a Kick
CATEGORY: Appetizer
A classic with a twist...makes it even better than the original!!
PREP TIME: 30 min
COOK TIME: 50 min.
1 1/2 cups salted Spanish redskin peanuts
2 cups pecan halves
1/2 t cayenne pepper
2 t Cavender's All Purpose Greek Seasoning
1 T Worcestershire sauce
1 T fresh lemon juice
4 T butter
9 cups popped corn
2 cups small pretzel twists
1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
1 t baking powder
  1. Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper.
  2. In a medium bowl, combine peanuts, pecans, cayenne, Greek seasoning, Worcestershire, lemon juice, and melted butter, tossing until well coated.
  3. Spread the mixture evenly over parchment lined baking sheet and bake for 10-12 minutes.
    Remove from the oven and cool on paper towels. 
  4. Once cooled combine the nut mixture, popcorn and pretzels in a very large bowl.  Make sure there is enough room in the bowl to be able toss without spilling.  Set aside.
    Reduce oven to 250 degrees F.
  5. In a medium saucepan mix butter, brown sugar and corn syrup, stirring constantly over medium heat until mixture comes to a boil.  Reduce heat to medium-low and continue to cook the mixture for 5 more minutes without stirring.  Remove from heat and add the baking powder, stirring thoroughly.  Pour the mixture over the popcorn, nuts and pretzel mix, stirring to thoroughly coat. 
  6. Spread the caramel corn mixture on to a baking sheet, lined with parchment paper.  Bake at 250 degree F for 40 minutes, stirring after the first 20 minutes. Watch carefully so it does not burn!
    It's now ready to enjoy!