As if we need to drive it home anymore, we must remind you again today is opening day for the Rockies at Coors Field. Sure we dropped a few to the Brewers on their turf this past week, but let's get back on our own clay and see what the deal is before we jump to any conclusions about the season. Whether you were lucky enough to score tickets to today's game or not, enjoy some of the fare the comes along with the game: Cracker Jacks. How much more "baseball" can you get? The food is even mentioned in that one song they sing during the game...

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Homemade Cracker Jacks

068 Springbok pzl6139 Cracker Jacks.jpg

Ingredients

  • 1 1/2 cups salted Spanish redskin peanuts
  • 1/2 cup pecan halves
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons Essence, recipe follows
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter, melted plus 1/4 cup unsalted butter
  • 9 cups popped corn
  • 1/2 cup sugar
  • 1/4 cup cane syrup
  • 1/4 teaspoon baking soda

Directions

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a large bowl, combine the peanuts, pecan halves, cayenne, Essence, Worcestershire, lemon juice, and melted butter, tossing to coat well. Spread mixture evenly over the prepared baking sheet and bake for 10 to 12 minutes. Remove from the baking sheet and cool on parchment paper or paper towels. Combine the cooled spiced nuts and popcorn and divide evenly between 2 lightly greased baking sheets with 1/2-inch edges. Reduce oven temperature to 250 degrees F.

In a medium saucepan, combine the remaining unsalted butter, sugar, and cane syrup over medium-high heat. Bring mixture to a boil, stirring constantly. Remove from heat and stir in baking soda. Pour hot mixture evenly over both baking sheets of popcorn and nuts. Using a lightly greased spatula, stir the mixture well so that everything is evenly coated.

Bake for about 1 hour, stirring occasionally. Remove caramel corn from the baking sheets and cool completely on waxed paper. Store in an air-tight container for up to 1 week.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Source