Cracker Jack officially debuted at the World’s Columbian Exposition, but its founder (if not inventor) Frederick Rueckheim was hawking some form of the caramel corn-peanut snack mix on the streets of Chicago more than 20 years earlier, in 1871. Yes, Garrett Popcorn’s Garrett Mix—formerly known as the Chicago Mix—usually gets more credit, but debuting nearly a century and a half earlier makes Cracker Jack Chicago’s most enduring stoner snack; for stoners, sure, and now those about to be stoned.
In this recipe, given the use of plant material (as opposed to isolates), the end result will smell and taste unmistakably of weed. If this isn’t your bag, you can minimize it somewhat by not grinding your flower too finely before you infuse it into your chosen fat.
Yield: Approximately 14 one-cup servings with about 12 mg THC each, based on a 17 percent strain.
Add the baking soda, half of the Tajin, and the maple extract and stir. Add the popcorn and pepitas to coat evenly. Spread the coated mixture on the same sheet tray and parchment, and place it in the oven for 15 to 20 minutes, mixing as needed to toast evenly.
