Spam is not something you think of in terms of crunch, which makes Lauren Robertson’s accomplishment worth noting.
Robertson, a North Carolina resident, invented Hawaiian Spam Crackle, winning this year’s Hormel Foods Great American Spam Championship and a trip to Hawaii for this weekend’s 15th annual Waikiki Spam Jam.
The crackle is a mashup of sweet and savory — saltine crackers layered with Hot & Spicy Spam, macadamia nuts, coffee and toffee. It will be served at the Spam Jam alongside many other luncheon meat creations.
The annual celebration of all things Spam is expected to draw 25,000 people to Kalakaua Avenue for food and entertainment. The event runs from 4 to 10 p.m. Admission is free. Proceeds generated from booth sales go to the Hawaii Foodbank and other charities, including the Waikiki Community Center and the Visitor Aloha Society.
Hawaiian Spam Crackle
- 45 saltine crackers
- 1 tablespoon butter
- 1 (12-ounce) can Hot & Spicy Spam, shredded
- 1 cup packed brown sugar
- 2 sticks salted butter
- 2/3 cup chopped dry-roasted macadamia nuts
- 1 cup coconut flakes or shredded coconut
Heat oven to 350 degrees. Line an 11-by-17-inch baking pan with parchment. Place crackers (salt side down) in a single layer on pan.
Melt butter in skillet over medium-high heat. Saute shredded Spam in butter until crispy. Drain on a paper towel.
Place brown sugar and butter in medium saucepan over medium-low heat, stirring frequently until sugar is melted. Increase temperature to medium- high; bring mixture to a boil and stir for 2-3 minutes. Pour over crackers.
Sprinkle crackers with shredded Spam, nuts and coconut. Bake 13 minutes.
Let pan cool 15-20 minutes, then pull crackers apart. Refrigerate leftovers.
Nutritional information unavailable.
Notes: Classic Spam may also be used. Making a half-sheet pan (18-by- 13 inches) will take 48 saltine crackers.
