Foodie Fridays: Secret Vice Crackerjack

Today’s post is by one of my very best friends, Diana Atkinson.

Diana is a foodie-goddess-extraordinaire, writer and massage therapist. She has written the food column for Cottage Magazine, and contributed articles for Shambhala Sun, Chatelaine, Flare, Vancouver Magazine, and Western Living. On top of that she wrote a novel called Highways and Dancehalls, which was nominated for the Governor General’s Award in Canada in 1995. She is currently working on novel number two.

I’m trying to convince Diana to start a blog of her own, so that she may claim the coveted A-list status of a “writer who blogs, rather than a blogger who writes.” I know that she would be wildly successful blogging about organic food, writing, books, gardening, her penchant for bakeware catalogues and heirloom seeds, and her ever interesting life and the stories she tells. Today I ask that you welcome her here and cross your fingers for me that she’ll come and help me out with a Friday post again… 

On a winter night, or a don’t-bug-me-it’s-my-period day, it’s best to brew a pot of tea - Bengal Spice, say, or maybe you are in more of a Chamomile Lavender mood – climb into a cozy nightgown, and curl up in an armchair with a riveting novel.  (Actually, I like this whole combo any time.)  While raptly absorbed in early Alice Munro, Barbara Pym, or Elizabeth Berg (There!  Just like that — Canadian, British, and American!), it is, of course, nice to have a bowl filled with something delectable – something irresistible – through which to trail one’s fingers.  Without having to share. 

This is where Secret Vice Crackerjack comes in.  Since it stores well in an airtight tin, you can hide it away – behind the uppermost shelf in the bookcase, say.  No one need ever know of its existence but you.  (It is, however, an unmistakable gesture of affection to give someone a tin of this for his or her very own).

Secret Vice Crackerjack

I adapted this is from Julie Van Rosendaal’s delectable book, Grazing.  Avoiders of dairy may substitute Spectrum Natural Shortening for the butter. (I have.  It works really well.)  A note on corn syrup: Karo won’t kill you.  It’s high-fructose corn syrup, or HFCS, that is the to-be-avoided mega-baddie.  Per unit weight, Karo-type corn syrup is actually less sweet than sugar.  But by all means, use Roger’s Golden Cane Syrup instead, if you prefer – I have; it works just fine.

8 cups popped popcorn (about ½ c. kernels)         1 tsp. vanilla

1 c. brown sugar, packed                                             1/4 tsp. baking soda

1/4 c. corn syrup (light OR dark)                              1/2 c. roasted, salted peanuts

1/4 c. dark molasses                                                     1/2 c. pecan halves

2 Tbsp. unsalted butter                                                1/2 c.macadamia nuts

Directions:

Preheat oven to 250.  Spray a large bowl with non-stick spray and put the popcorn in it, along with the nuts of your choice.

Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil over medium heat.  Boil without stirring, swirling the pan occasionally, for 4 minutes.  Remove from heat and stir in the vanilla and baking soda.  Mixture will foam up.

Quickly pour over the popcorn and stir to coat well.  Tongs work really well for this!  Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice.  Cool.  Store airtight.

P.S. Here is an idea I have but haven’t yet tried.  For a Tropical Variation, you might try organic coconut fat.  Solid at room temperature like butter and Spectrum, it has a rich, coconutty flavour.  Use all macadamia nuts, and some of that dried coconut that comes in wide “ribbons.”  After roasting and cooling all, you could mix in some diced, dried organic pineapple….  Let me know if this is as good as I think it would be! — Diana

Thank you again to Diana,  for saving my butt on a busy busy day!

Related posts:

1. Foodie Fridays: Maria’s Secret Oatmeal
2. Foodie Fridays: Maple Muffins with Coconut Streusel Topping
3. Foodie Fridays: Fresh Strawberry Pie
4. Foodie Fridays: Pappardelle with Asparagus and Herbed Cream
5. Foodie Fridays: Roasted Red Pepper and Tomato Soup

Tags: Foodie Fridays, recipe, Snacks