If you can find Cracker Jacks, you still get the same great tasting caramel corn but the prizes are usually a paper tattoo or some goofy prize. The Cracker Jack Company is still in business and makes the same secret recipe from the old days. I watched the show, “How it’s Made” on the Science Channel and they featured Cracker Jacks.

This recipe tastes very similar to the famous Cracker Jacks but with a Hawaiian flair. It is challenging, but if you follow the step by step directions you will end up with some ‘onolicious’ caramel corn. You will be working with 300 degree sugar so this is an adult in charge recipe. Let the keiki’s watch but not handle the hot melted sugar. Safety glasses are always my recommendation in the kitchen or wear sunglasses that are light.

Assemble all the ingredients before doing any cooking. I tried to cook and put the items needed together and burned the caramel mixture. The house filled with smoke, smoke alarm blaring and I got some smoke inhalation. Take a lesson from Auntie Liz here. Burning food on the stove can happen to anyone.

Supplies Needed:

• 2 aluminum bake pans, ¼ sheet size
• 2 forks
• 1 candy thermometer
• Medium saucepan

Ingredients Needed:

• 1 cup macadamia nuts
• 1 cup shelled pistachio nuts
• 1 cup shredded coconut, sweetened or unsweetened
• 2 cups light brown sugar
• 1 cup light corn syrup
• ½ stick of butter or margarine (or 4 tablespoons)
• 1 Tablespoon white vinegar
• 1 teaspoon Hawaiian Salt
• cooking spray
• 10 cups cooked popcorn (1/2 cup uncooked kernels)

See my recipe on how to make fresh popcorn: http://www.aroundhawaii.com/lifestyle/food/2009-05-popcorn-the-old-fashioned-way.html

You can also make microwave popcorn and 1 bag will be enough for this recipe

Step 1:

Make the popcorn according to the recipe method you choose, set aside on one of the bake pans. Measure out 10 cups only. On my first try I used all the popcorn and there was too much to accommodate the sugar coating.

Step 2:

Preheat the oven to 350 degrees. Use a large baking sheet and place the macadamias, pistachios and the coconut and toss together. Bake for 5 to 7 minutes. Set aside. These will roast quickly so either set a timer but do not walk away. Been there—done that. Me bad.

Step 3:

Spray 2 large bake pans using a cooking spray, and the tines of two forks, set aside.

Step 4:

In a medium saucepan combine the brown sugar, butter, corn syrup, salt and vinegar. Stir gently. Clip a candy thermometer to the side of the pot. Do not allow the tip of the thermometer to touch the bottom of the pot as it will give you a false reading. Cook on medium heat, no stirring until the mixture reaches 300 degrees. Note: if it seems like it is starting to burn you can turn down the heat a bit. As the temperature nears around 280 degrees watch it carefully (with safety glasses or regular glasses) The temperature will shoot up to 300 quickly. Immediately remove the pot off the burner.

Step 5:

While the sugar is cooking add the peanut mixture to the popcorn mixture on the 2 bake pans.

Step 6:

When the sugar mixture reaches 300 degrees remove from the heat and set candy thermometer on a paper plate or small dish to cool. Do not place thermometer in water until it cools.

Carefully pour the sugar over the popcorn mixture. I used a large metal spoon to distribute it evenly. It is very hot and challenging to keep the hot mixture away from your hands. If you get any on your skin, rinse under cold water and be sure the pot is put in a safe place with the handle turned inward. Hot sugar on the skin burns deep and hurts like heck.

Use the forks to toss the mixture and coat as much as you can before the sugar cools and starts to get hard. Work quickly and as the mixture cools you might be able to toss with your hands—but very carefully. If you are not used to working with cooked sugar you can injure yourself.

Step 7:

Transfer the popcorn to the second prepared pan and allow to cool. Break into pieces and enjoy. If you eat it while it is hot it could stick to your teeth. No worry, just let it melt in your mouth and enjoy the sweet brown sugar taste.

Store in a dry place, humidity will make this sticky. Do not store in the refrigerator. Recipe yields about 15 cups.

I made small bags for my neighbors and gave a disclaimer with each bag for the teeth and dentures. Remember to share your abundance with others and spread the Aloha Spirit - where ever you live. Mahalo for reading my column. Email me or comments always welcome.