FRIED GREEN TOMATOES + CRACKER JACK

Directed by: Jon Avnet

Starring: Kathy Bates, Mary Stuart Masterson, Mary-Louise Parker, and Jessica Tandy

Screenplay by: Fannie Flagg and Carol Sobieski

Ahhh, such a joy to re-watch this movie - it was just as good as I remembered. Jessica Tandy is delightful and made me smile.

Fannie Flagg just released a sequel (!) to ‘Fried Green Tomatoes at the Whistle Stop Cafe.’ It’s called ‘The Wonder Boy of Whistle Stop,’ and follows Ruth’s son, Bud, as an adult.

What were you up to in 1991? 12-year-old me was busy CRUSHIN’ on Chris O’Donnell.

Cracker Jack (recipe from Food Folks and Fun: https://foodfolksandfun.net/cracker-jack-recipe/)

*I halved the original recipe*

6 c. plain popped popcorn (place 1 tbsp. oil and 1/4 c. popcorn kernels in a heavy lidded pan over medium-high heat; holding the lid down, shake the pan often until all the corn is popped)

5 tbsp. unsalted butter

3/4 c. brown sugar

1/4 c. dark corn syrup

1/4 tsp. salt

3/4 tsp. vanilla

1/4 tsp. baking soda

1 c. salted peanuts

Preheat the oven to 250 degrees and grease a 9x13 pan with nonstick spray.

Pour the popped popcorn into the pan and set aside.

Melt the butter over medium-high heat, then add the brown sugar, corn syrup, and salt.

Bring the mixture to a boil and then reduce the heat. Simmer, stirring often, until slightly thickened (3-5 minutes).

Remove from the heat and stir in the vanilla and baking soda (the baking soda will foam - keep stirring until the foam subsides).

Add the peanuts to the mixture and then pour over the popcorn, tossing to coat evenly (this will take a couple of minutes).

Bake the popcorn for 60-90 minutes (stirring every 15-20 minutes), until it turns a deep golden color and the caramel has set.

While the popcorn is baking, spread wax paper on the counter. When the popcorn is done, pour the mixture onto the wax paper to cool to room temperature.