Kettle Corn Cracker Jack Brown Butter Marshmallow Bars with Sea Salt
Take me out to the ball game…
You're humming it now, aren't you? You can't not hum it. This song is burned into my memory, even though my feelings are pretty lukewarm when it coms to baseball. But still, that song. It's enthusiasm can't be escaped, and just like baseball, Cracker Jack is now part of the iconography of the great American pastime.
Because I didn't go to many baseball games as a kid, well, any sports games really, Cracker Jack always had an allure to me. I heard prizes were involved. Prizes and caramel, how could I resist? so when Cracker Jack Brand approached me about their new flavors, I was immediately interested. And when that box filled with bags of the childhood treat arrived, I couldn't help digging into a few bags on the spot. The kettle corn and butter toffee varieties were a fun departure from the original combination of caramel and peanuts. I zeroed in on the kettle corn flavor and couldn't help but feel nostalgic for other childhood snacks. So I put together this super simple recipe, based on my cousin Erica's recipe for rice crispy treats. The browned butter and pinch of sea salt is perfect with the salty/sweet combination of the kettle corn. Hope you enjoy the recipe, and thanks again Cracker Jack for the delicious snacks!
If you'd like to get a taste of the new Cracker Jack Snacks, follow me on twitter and tweet me what your favorite Cracker Jack memory was as a kid. Tweet your answer with the #CrackerJack attached, and you'll be entered to win 6 bags of their new favors. I'll pick my favorite answer by July 4th, so make sure to get tweeting before then!
Thank you to my cousin Erica for the recipe inspiration!
12 oz. kettle corn cracker jack
16 oz bag small marshmallows
1 teaspoon sea salt
6 oz unsalted butter
Brown the butter in a large pot over medium heat until it starts smelling nutty and turns a pale light brown. Then add in the marshmallows and let them melt completely, stirring, then add the kettle corn and a teaspoon of sea salt. Mix it all together and pour into a 9 x 13 pan and sprinkle a tiny bit more salt on top before they cool.
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