Inspired by days of eating Cracker Jack's at the baseball park, the signature caramel coating was replaced with grade b maple syrup and a liberal sprinkling of sweet and smoky Piment d’Ville to give it a spicy kick. This won't be crunchy like Cracker Jack's but will be oh so satisfying. We tend to eat it with a spoon.
Heat the oil and kernels in a 5 quart Dutch oven over high heat until smoking
hot. Reduce the heat to medium-high, cover and continue to cook until the
kernels start to pop. Lower heat to medium and cook until the popping slows
down to just a few pops every ten seconds. Pour popcorn into a large mixing
bowl.
In the same Dutch oven add the butter and cook until melted, about 1 minute. Add the peanuts and maple syrup and bring to a boil. Remove from heat and add the piment. Toss your popcorn in the maple mixture and eat once it has cooled down.
Recipe Note
Add flaky salt at the end for the perfect finish. Also try this with smoky and spicy Piment d'Ville for a different flavor profile!
