Tipsy Maple Corn
Peanuts, Jack Daniels, pancetta, popcorn, peppercorns, and maple syrup.
Cubing the pancetta (which we did before browning it). Tiny tiny!
We used dry-roasted Planters peanuts -- use whatever kind you like.
Measuring the Jack Daniels. One-quarter cup for the recipe, one-quarter cup for me...
Browning the pancetta. It won't release the majority of its fat until it's starting to brown.
Pouring the corn into the pancetta fat (supplemented with a little vegetable oil).
Warming the corn before putting on the lid and shaking the pan.
The browned pancetta.
The popcorn has popped and now it's time to make the syrup.
Butter, maple syrup, and Jack Daniels.
After emulsifying the sauce, you season it with pepper.
Combining the alliterative trio: popcorn, pancetta and peanuts.
You should add the syrup in a thin stream while folding together the popcorn mixture -- if someone is around to help, put them to work. You don't want to let the popcorn melt.
Spreading it on a baking sheet.
Toasted!
Right?
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Author Notes: Cracker Jacks were invented to be served at the 1893 Worlds Fair in Chicago. Since then there have been about as many variations as boxes sold. Not one to let that stop me I jumped right in and came up with my own version. The pancetta is key for the right salty sweet combo so make sure you add all of it. And do you see what we have to deal with around here during our photo shoots. The drive by grab and go while I am looking through the view finder. - thirschfeld - thirschfeld
Food52 Review: We were initially seduced by "tipsy" in the title, but once we tried thirschfeld's recipe, we fell in love with much more than the Jack-Daniels-infused syrup. There are the peanuts (we used dry roasted) and the tiny dots of pancetta -- neither of which stoops to merely accessorizing the corn. The nuts give the treat heft, the pancetta salt and richness. The most important step is the oven-crisping. Be careful not to burn the edges and don't worry if the popcorn isn't totally crisp when you take it out of the oven -- it will continue to firm up as it cools. We loved this as a Halloween treat, but it would be just as delicious paired with a good movie. - A&M - A&M
Makes 2 quarts
- 3 1/2 tablespoons bacon grease, or non flavored vegetable oil
- 1/2 cup popcorn kernels
- 1/3 cup Jack Daniels
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter
- fresh ground black pepper
- 1 cup peanuts
- 3 pieces pancetta, baked until crispy and minced
- Place the bacon grease in a 3 quart dutch oven with a lid. Add the kernels and place the covered pot over high heat. Once the popping begins, gently shake the pot to keep the kernels from burning. Once it is done remove the lid and set aside. Preheat the oven to 350 degrees.
- In another small pot add the Jack Daniels and heat it to burn off the alcohol and reduce it by half. Add the syrup and butter and heat until the butter is melted. Season with fresh ground pepper to taste.
- Place the popcorn, peanuts and the pancetta into a large mixing bowl. You want to sprinkle a little of the syrup over the corn a little at a time. You want to stir as you do this. Take your time otherwise the corn will saturate with syrup and collapse and just be gooey.
- Once it is coated put it on a sheet tray and spread it out. Then place it in the oven and back in for 20 to 40 minutes. Sometimes it takes longer to crisp that others so just check it and stir it around about every ten minutes.
- Your Best Halloween Treat Contest Finalist!
Tags: bourbon, butter, Maple syrup, peanuts, pepper, popcorn
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6 months ago Seana Hale
If I'm making this recipe for a party - can I make it the day before and keep it in a air tight container? Looks so fun for a chili party!
7 months ago SlowFoodieBear
Just made this recipe with bourbon instead of whiskey and cashews (because I didn't have any peanuts) and it came out wonderfully! I had never made homemade popcorn before, but this has inspired me to try other flavor combinations. How about rosemary and bacon and garlic? Dos anyone know how you would make a more savory popcorn?
about 1 year ago Iris VK
This recipe is AWESOME! I made it and it was so insanely delicious.
about 1 year ago luvbuttah
The flavors were spot on! How do I keep the popcorn from shriveling up to nothing? I did pour very slowly while stirring as advised. Would like to try it again.
over 2 years ago EGACA
I would love to see the picture you mentioned, but I don't see it in the Galley. What am I doing wrong. Thanks.
over 2 years ago SenoraBeeps
Made this for a work party today. Delicious and sweet with a bit of spice. Roasted peanuts are the perfect salty touch. Made it last night and let it sit out on the baking sheet-turned out nice and crispy. Thanks thirschfeld!!
over 2 years ago amanda.renee
I can't wait to makes this!! Even my guy (who isn't a popcorn fan) is excited for this one!
over 2 years ago mrso
I made a sweet mistake with this recipe! Used a bit too much of the syrup at once (as warned in the directions:) and was not thrilled with the final texture so I decided to lay the tipsy maple corn over a bed of melted bittersweet chocolate, refrigerate and then break into fun pieces of candy bark! Party goers went crazy for it and it looks so sweet! Below is a link to a photo I took of the final product...ENJOY!
http://www.facebook.com...
over 2 years ago thirschfeld
I tried to go to the photo but it says content unavailable. You can post it here by clicking on add photo under the picture above. Sounds like a great mistake!
over 2 years ago mrso
Thanks! I added the pic to the above gallery, number 2 in the line up...I call it "Superfly Snuka Bark"
over 2 years ago thirschfeld
That is an awesome picture thanks for posting it.
over 2 years ago nicoleinkitchen
Pretty tasty! Next time I make it, I will use a higher quailty maple syrup- no Jack (didn't find it necessary) and less time in Oven. I checked after 10min and the batch was already burnt on edges of baking tray. All my fault. Maybe 5 mins next time. I took my time adding the syrup but still shrunk the popcorn to little buds.I will go extra slow next time!
over 2 years ago KitchenLittle
this sounds delish!
over 2 years ago TheThinChef
Wow, this sounds SO good! And I just happen to have everything on hand. Guess I know what we'll be having for a snack this afternoon :) yummy!
over 2 years ago The Internet Cooking Princess
When I read this at work yesterday, I decided I was going to go the store, grab some pancetta, peanuts, and Jack Daniels and make this for the Rangers-Yankees game. Then, I kind of lost steam sitting in traffic. Sooo, I substituted bacon, Makers, and pecans since those were the closest things in my house, and it was a big hit. Now, it's 8.30 in the morning and I can't stop munching on it...looks like I'll have to make another batch very soon.
over 2 years ago ChefJune
Back in the day when we could still give the treaters homemade goodies, I used to make my own caramelly popcorn balls. When I saw this version of Caramel Corn, I KNEW it was a winner! I will be definitely making this for my Christmas aperitif. It will be sensational with a glass of Champagne.
over 2 years ago ashleypiersonchasesdinner
Congratulations!! This looks delicious, very creative. Good luck!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Bacon fat, butter, and booze, oh my! Congrats on the EP and getting into the finals, thirschfeld. Homer Simpson would be proud.
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Marvelous twist on Cracker Jack. Planning to make it soon. Not planning to share.
over 2 years ago Waverly
Congratulations on being a finalist! Yum.
over 2 years ago TasteFood
Congratulations, Tom. This recipe sounds amazing. Adding bourbon and pancetta is certainly one way to get the adults to eat up their veggies - or grains, for that matter.
over 2 years ago Verdigris
I am a Jack Daniels's so I just have to say JD is NOT a Bourbon. It is a Tennessee Sipping. Whiskey!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mr Hirshfeld, what is the approximate weight of the pancetta that you use for this? My friends at the Italian deli will slice it as thick or thin as you like, so I'm not sure how much I should ask for, when I stop there (today . . . . so I can make this for dinner . . . .) ;o)
over 2 years ago thirschfeld
Anywhere from 3 to 4 ounces. I used three pretty thin slices and I always figure they are an ounce each.
over 2 years ago thirschfeld
I actually ran out of my home made pancetta and just finished brining some and it is curing as we speak. Nothing like a nice 4 lb piece of pancetta curing in the pantry. The pantry smells soooooo goooood.
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Will you post your pancetta recipe? I am the lucky recipient of four gorgeous pork bellies and would love to make pancetta from one of them.
over 2 years ago Loves Food Loves to Eat
I've never been a big fan of caramel corn-like treats, but pancetta...and maple....and bourbon!? And it's a thirschfeld recipe!?!?! I might have to make an exception!
over 2 years ago thirschfeld
thanks loves food loves to eat. I don't eat a lot of sweets either but I did really like this mix