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Homemade Cracker Jacks Sundae

by Chef Ken Arneson, Rico's American Grill at Pointe Hilton Squaw Peak Resort

Posted on July 18, 2013 at 7:34 PM

Updated Thursday, Jul 18 at 7:40 PM

Cracker Jacks Ingredients
2 quarts dry popcorn
1 pound butter
1 cup and 4 ounces of water
3 cups sugar
2 tablespoons cinnamon
2 tablespoons ancho chili powder

Cracker Jacks Instructions
Pop the popcorn.

While popping the popcorn, start the caramel.

Over medium heat, melt the butter. Add the sugar, water and cinnamon. Increase the heat and boil for 3-4 minutes.  Add the ancho chili powder.

Pour half the mixture over the popcorn and toss.

Add remaining caramel and combine.

Cracker Jacks Sundae Ingredients
6 ounces of Cinnamon Twist Ice Cream
½ cup caramel
3 ounces whipped cream
6 ounces of Cracker Jacks
2 ounces of peanuts

Cracker Jacks Sundae Instructions
In a large pilsner glass start by layering popcorn, whip cream, ice cream, peanuts and caramel.

Do each layer twice to make the sundae.

Makes one serving.

Rico's American Grill at Pointe Hilton Squaw Peak Resort
7677 N. 16th St. Phoenix, AZ 85020