We spend A LOT of time watching baseball. As if it weren’t enough that we spend time watching 12 year olds play baseball, we also seem to watch MLB, college ball, and the occasional t-ball game when we see one at the park. It’s sort of taken things over right now.

So my brain is making way more baseball style meals and treats than any family actually needs. If you are done with family, then sorry - you can just move on and wait until later this week. BUT if you have a kid playing baseball or t-ball, then this is THE PERFECT SNACK!

You will be parent of the year if you do. If there are peanut allergies on the team or concerns of peanut allergies, you can just leave them out. But the parents will think you really went over the top and make things extra special - and after all, isn’t extra special what we’re going for?

When you make these, make sure you check the popcorn so they don’t have kernels. There can be a lot of kernels left with some popcorn and even when the kernels pop, they sometimes leave hard casing parts. Especially if you are serving to children, make sure there is nothing they can choke on!

Cracker Jack Cookies

makes 2 dozen

1 cup butter

1 1/2 cups brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

2 teaspoons baking powder

1 cup Spanish peanuts

1 1/2 cups popped popcorn (make sure no kernels!)

1 cup carmel bits

STEP 1

Preheat oven to 350 degrees.  

In the bowl of a stand mixer, combine butter and sugars until creamy and lightened in color.

STEP 2

Add eggs and vanilla and whip until light and fluffy.  In a separate bowl, combine all of the dry ingredients.

STEP 3

Add in dry ingredients until just barely incorporated.  Then add in the popcorn, peanuts, and caramel bits and mix well.  It’s great if they break up a little bit.

STEP 4

Scoop dough onto a cookie sheet and bake 8-10 minutes until the edges are browned but the center is still light brown.  Let rest 5 minutes on a cookie sheet then transfer to a cooling rack.

Store in an airtight container for up to a week – but no longer!

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I spend every weekend at the baseball field watching back to back baseball games. And several days a week at the batting cages watching batting practice. I started batting practice by reading a book and now I watch each swing to remind him to keep his front foot down; to keep his head down; to watch his wrists; to compare lengths we think the last ball went. We are a baseball family. I am a baseball mom. So it only seemed appropriate that I try to make America’s favorite snack for America’s favorite pastime. CRACKERJACKS!

It’s basically caramel corn with peanuts. It’s super simple and makes a huge batch so you can take it to your next game - double header - or batting practice - and share it with everyone!

Homemade Cracker Jacks

12 cups air popped pop corn (about 1/2 cup kernels)

1 ½ cups tightly packed brown sugar

¾ cup light corn syrup

¾ cup butter

1 teaspoon vanilla

1 cup spanish peanuts

STEP 1

Preheat oven to 300 degrees. Spread popcorn out on a lined baking sheet.  Line with either a sil-pat or buttered parchment paper. 

STEP 2

Place sugar, corn syrup, butter, and vanilla in a heavy bottomed sauce pan over medium heat and bring to a boil, stirring constantly until sugar dissolves.  Cook until a candy thermometer reaches 250 degrees.

STEP 3

Remove from heat and stir in the popcorn and peanuts. Spread out on a lined baking sheet and sprinkle the top with coarse salt.

STEP 4

Pop into the preheated oven and bake 50 minutes, stirring every 15 minutes, until caramel is set. Break into pieces and store in an airtight container for up to one week. 

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