Cajun Cracker Jack

Cajun Cracker Jack


For the chile butter

  • 1/2 Cup  butter
  • 1 Tablespoon  red chile pepper flakes
  • 1/2 Teaspoon  cayenne

For the popcorn

  • 1/4 Cup  plus 1 tablespoon canola oil
  • 3/4 Cups  popcorn kernels
  •   Salt, to taste
  • 1 1/2 Cup  pecans
  • 1 1/2 Cup  slivered almonds
  • 1/2 Cup  cocoa nibs
  • 1/2 Cup  butter
  • 1/4 Cup  water
  • 1/2 Cup  light corn syrup
  • 4 Cups  sugar
  • 1 1/2 Teaspoon  vanilla extract
  • 1 Teaspoon  baking soda
  •   Cooking spray

Here's an interesting twist on a classic American snack. Make a large batch of these and take them with you to a ball game — they're perfect for when the munchies strike. 

Click here to see 12 Ways to Spice Up Popcorn.


For the chile butter

Combine the butter, red chile pepper flakes, and cayenne in a saucepan and heat over medium heat until the butter is melted. Set aside.

For the popcorn

Preheat the oven to 350 degrees.

Heat the ¼ cup of the oil in a deep, heavy-bottomed pot over medium-high heat. Test with a kernel to see if the oil is hot enough; if it pops, add the remaining kernels and cover with a lid. Shake occasionally, and remove from the heat once the popping slows. Shake, wait a few seconds, and remove the lid. Toss the popcorn with chile butter and season with salt, to taste. Set aside in a large bowl.

In a bowl, toss the pecans and almonds with the remaining oil and season with salt, to taste. Transfer to a baking sheet and toast in the oven until lightly browned, for about 7-10 minutes. Distribute the nuts and cocoa nibs evenly over the popcorn.

Combine the butter, water, corn syrup, sugar, and vanilla extract in a saucepan and heat over medium heat until melted together. Increase the heat to medium-high and cook to the hard crack stage.

Then, remove from the heat and add the baking soda, making sure to sprinkle evenly over the top, stirring the baking soda quickly with the handle of a wooden spoon. (This will help avoid splashing and does not incorporate any air into the candy.)

Pour over the popcorn mixture toss until well coated, making sure to break up the clumps. Lightly oil a baking sheet and transfer the popcorn mixture there. Let cool.  


Calories per serving:

456 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegetarian, Gluten Free, Wheat Free

Daily value:



  • Fat 450g 692%
  • Carbs 1,077g 359%
  • Saturated 141g 703%
  • Fiber 61g 243%
  • Trans 8g
  • Sugars 945g
  • Monounsaturated 203g
  • Polyunsaturated 79g
  • Protein 65g 129%
  • Cholesterol 488mg 163%
  • Sodium 1,418mg 59%
  • Calcium 635mg 63%
  • Magnesium 907mg 227%
  • Potassium 2,714mg 78%
  • Iron 19mg 103%
  • Zinc 18mg 121%
  • Phosphorus 1,763mg 252%
  • Vitamin A 1,581µg 176%
  • Vitamin C 16mg 27%
  • Thiamin (B1) 2mg 120%
  • Riboflavin (B2) 2mg 128%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 120µg 30%
  • Vitamin B12 0µg 6%
  • Vitamin D 3µg 1%
  • Vitamin E 55mg 276%
  • Vitamin K 74µg 92%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...