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59 BAY AREA NEWS GROUP KIDS TWEEN Food they'll actually eat Thenexttimeyoutakeyourkidouttotheballgame,whetherit'sLittleLeagueortheGiants or A's, don't forget the Desi Jacks. This riff on Cracker Jack comes from Oakland's Juhu Beach Club, a restaurant in the hip Temescal neighborhood that offers fresh takes on Indian street food. The snack includes peanuts and pistachios and, like Cracker Jack, has a sweet coating and packs a surprise — in this case, chili powder. The best part? The spices can be adjusted, so your little slugger doesn't have to handle any more heat than he wants to. Adults will love to snack on Desi Jacks, too, so bring extra. Desi Jacks RECIPE COURTESY OF PREETI MISTRY, JUHU BEACH CLUB INGREDIENTS 6quartscookedpopcorn ¼ cup ghee (clarified butter, or substitute melted butter) 1 tablespoon ground cumin 1 tablespoon red chili powder 1 cup pistachios 4 cups peanuts 2 tablespoons kosher salt ¼ cup vegetable oil 2 cups brown sugar 2 cups light corn syrup 2 tablespoons Maldon sea salt SPECIAL EQUIPMENT 2 Silpat mats Sugar thermometer Combine popcorn with ghee, half the ground cumin,half the red chili powder, salt to taste. Spread on sheet pan. Roast for 10-15 minutes at 350 F, until golden brown. Toss. On high heat, cook brown sugar, corn syrup. Stir with sugar thermometer every few minutes until mix reaches 250-268 F. Combine pistachios and peanuts with vegetable oil, half the ground cumin,half the red chili powder, salt to taste. Stir nuts and popcorn into caramel. Put saucepan into oven at 350 F for 10 minutes. Toss. Flatten onto Silpat mats. Sprinkle with Maldon sea salt. Let cool. Break apart, and enjoy. PHOTOGRAPH BY DOUG DURAN, ILLUSTRATIONS BY JEFF DURHAM