Recipe: Homemade Cracker Jacks

Homemade Cracker Jacks


• 5 cups of unsalted organic popcorn (homemade in coconut oil is best!)
• 1/2 cup of your favorite roasted nuts or chop up  your favorite KIND bars (I like using ones with chocolate or honey roasted flavor)
• 2 tbsp of butter or coconut oil, plus extra for baking sheet
• 1/4 cup brown sugar
• 1/8 tsp sea salt
• 1.5 tbsp  water


1. Preheat oven to 275 degrees. Warm a 12x17-inch rimmed baking sheet in oven for about 3 minutes. Remove and butter the warmed pan, then set aside. In a very large bowl, add the popcorn and nuts, toss to combine and set aside.
2. In a small saucepan, over medium heat, bring butter, sugar, salt and water to a gentle boil while stirring constantly with a wood spoon. Carefully drizzle popcorn with hot caramel, using wooden spoon to stir and toss the popcorn and nuts as you drizzle. Continue to toss the popcorn until the caramel is well distributed.
3. Spread the popcorn evenly across buttered baking sheet. Bake about 35-40 minutes, tossing every 10 minutes or so. Popcorn will become crispy and shiny when done. Transfer hot popcorn to a parchment-lined baking sheet to cool as shown below. Store in an airtight container for up to a week.

White Bean Herb Spread

• 1 teaspoon peanut or vegetable oil
• 2 green onions, chopped
• 3 garlic cloves, sliced
• 1 teaspoon chopped fresh rosemary
• 1 (15oz) can S&W® White Beans (drained, rinsed)
• 2 tablespoons fat-free plain yogurt
• 1 tablespoon fresh lemon juice
• 3 to 5 drops hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper


In 8-inch nonstick skillet, heat oil over medium heat. Stir in green onions, garlic and rosemary. Cook 2 minutes, stirring frequently. Spoon into food processor. Add all remaining ingredients. Cover; process 30 seconds or until smooth.

Use for veggie dip, or as a spread for tortilla wraps.