By Suzanne Corbett, Food, Travel Editor
It’s Gameday, and as the song says, “Buy me some peanuts and Cracker Jacks, I don’t care if I never come back!”
Hungry baseball fans love to eat. What they love to eat will vary depending on the home ballpark, except for two iconic snacks – peanuts and Cracker Jacks. A fact that’s driven home during the 7th inning stretch when fans stand and sing out “Take Me Out to the Ballgame.”
After nearly 150 years since the first bag of roasted peanuts were sold at a game, peanuts along with Cracker Jack, which after mentioned in what’s become the unofficial anthem of baseball back in 1908, are forever ballpark classics.
With today being Opening Day, as the Food Editor of STL Sports Page I thought it would be fun to provide you with some recipes you can munch on while watching, or listening to the game– and they involve peanuts and “Cracker Jack.” To celebrate the start of the 2026 Cardinal Baseball season, and with a little help from the Georgia Peanut Commission and the National Popcorn board, I have two recipes that are perfect to make anytime during the season.
Cheers to this year’s Cardinals. May it prove to be a Cracker Jack season.
Chipotle Lime Peanuts
2 cups raw, shelled peanuts
1 lime juice (about 2 tablespoons juice)
1 tablespoon hot sauce
1 teaspoon chipotle seasoning
1 teaspoon kosher salt
Mix lime juice, hot sauce, chipotle and kosher salt together in a mixing bowl. Add peanuts and toss to coat.
Spread on a baking sheet and bake at 350 degrees for 20 – 30 minutes, stirring every five minutes until peanuts start to brown. Remove from oven and cool. Can be stored in an airtight container for a week. Makes 2 cups
Recipe and photo courtesy of the Georgia Peanut Commission.
Easy Oven Caramel Corn
5 quarts popped popcorn
1 cup butter
½ cup light corn syrup
1 teaspoon salt
1 tablespoon vanilla
½ teaspoon baking soda
1 cup salted peanuts, (optional)
Preheat oven to 250 degrees Fahrenheit. Line a large, rimmed baking pan (17x 12-inch) with foil and spray lightly with cooking spray. Spray a large mixing bowl (not plastic) lightly with cooking spray and place popcorn inside. Spread peanuts popcorn, if desired.
In a medium saucepan, over medium heat, combine butter, brown sugar, corn syrup and salt and bring to a boil, stirring constantly. Lower heat and boil 5 minutes, stirring frequently. Quickly stir in vanilla and baking soda.
Quickly pour hot mixture over popcorn; stir well to coat. Spread evenly into prepared pan and bake 1 hour, stirring every 15 minutes. Remove from oven and ool completely in pan. Store in an airtight container. Makes 5 quarts
