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Smoked Crackerjacks

Smoked Crackerjacks

By Traeger Kitchen

These smoked crackerjacks make for a sweet, snack-sized treat. Popcorn and peanuts are tossed in a sweet and sticky brown sugar bourbon caramel and sprinkled with sea salt.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Louisville

Ingredients

This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
16 Cup popped popcorn
2 Cup lightly salted dry-roasted peanuts
2 Cup butter
4 Cup brown sugar
1 Cup corn syrup
2 Teaspoon Salt
2 Teaspoon baking soda
4 Ounce bourbon
2 Teaspoon vanilla extract
To Taste Sea salt
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
16 Cup popped popcorn
2 Cup lightly salted dry-roasted peanuts
2 Cup butter
4 Cup brown sugar
1 Cup corn syrup
2 Teaspoon Salt
2 Teaspoon baking soda
4 Ounce bourbon
2 Teaspoon vanilla extract
To Taste Sea salt

Steps

  • 1

    Preheat the Traeger with the lid closed to 180°F; this will take about 15 minutes.

    180 ˚F / 82 ˚C

  • 2

    Combine popcorn and peanuts in a large bowl and toss.

  • 3

    Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup and salt. Increase heat to medium high and bring to a gentle boil until the temperature reads 250 degrees on a candy thermometer.

  • 4

    Stir in baking soda and let bubble for 1 minute. Remove from heat and while whisking, add in bourbon and vanilla. Working quickly, pour the hot caramel over the popcorn and peanuts and toss to coat.

  • 5

    Divide the mixture in half and spread over two parchment lined baking sheets. Place directly on the grill grate and smoke for about 1 hour, stirring occasionally. Sprinkle with sea salt and let cook.

    01:00

  • 6

    Break into bite sized pieces and serve. Enjoy!

My Notes

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