Copy Cat Cracker Jack Food Network Version Recipes

CRACKER JACK - COPYCAT

Steps:

• Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
• Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
• Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
• Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
• Remove from oven and turn out onto foil to let cool.
• Store in a tightly covered container.

SLACKER JACKS

Steps:

• Preheat the oven to 250 degrees F.
• Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside.
• Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
• Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely.
• Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.

CRACKER JILL (CRACKER JACK COPYCAT)

Steps:

• Heat oven to 250°; line two rimmed baking sheets with parchment paper.
• Pour oil and corn into a large pot; cover, heat over medium high and when sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out any old maids (unpopped kernels) and set aside.
• Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the mixture reaches the hard-ball stage on a candy thermometer, 260°; stir in the butter, then the baking soda and salt.
• The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
• Stir in the peanuts until coated with caramel.
• Pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
• Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
• Crisp in the oven for 15 minutes, stirring once or twice; turn off the heat, but leave the caramel corn inside until cool, an hour or more; break up any chunks.

CRACKER JACK - COPYCAT

Steps:

• Combing brown sugar, butter, simple syrup, and salt over low heat until butter is melted. Cook WITHOUT stirring for 3 minutes. Add baking soda and vanilla. Pour onto popcorn and peanuts and mix until evenly coated. Bake 15 minutes at 300 degrees. Break into chunks.

COPY CAT CRACKER JACK FOOD NETWORK VERSION

Steps:

• 1. Put the vegetable oil and a few test kernels in a large pot. Heat over medium high heat until the kernels pop, then add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer popcorn to a bowl.
• 2. Lightly oil a baking sheet. I used a heavy coat of PAM.
• 3. Wipe out the pot, then add sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt, and the peanuts.
• 4.Cook over medium high heat until a candy thermometer reads 290 degrees, about 8 minutes.
• 5. Remove from heat and stir in the popcorn until coated.
• 6. Transfer the caramel corn to the baking sheet and let cool, then break into small pieces.
• 7. ENJOY!