Cracker Jack Daniels Recipes

JACK DANIEL'S TIPSY CAKE

Steps:

• Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
• Melt chocolate and set aside to cool down a bit.
• Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
• In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
• With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
• ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
• Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
• Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.

CRACKER JACK DANIELS

Steps:

• Preheat oven to 250. Put the cooked popcorn in a roaster pan and place in the preheated oven. If you want almonds or other nuts, add them here to heat them up too. Combine all the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to the hard boil stage (260). This will take about 20 to 25 minutes. You will notice the mixture turning dark brown. The alcohol cooks off and so does the water from the bourbon, leaving behind just the flavor. Remove the popcorn from the oven. Use a whisk to drizzle the caramel mixture in a fine stream over the popcorn and stir the popcorn at the same time. Get it coated pretty liberally. You know how Cracker Jacks look. That's what you're shooting for. You might not have to use all the caramel mixture. Place the roaster pan back in the oven for 15 minutes. Mix well every 5 minutes, so that all the popcorn is coated. Remove from oven. As the popcorn cools, gently sift every minute to get them to separate and not clump. Use a spoon early so you don't burn yourself with the carmel, but use your hands later to break up the clumps. It will keep trying to clump until the caramel hardens. This takes about 5 minutes. You could have almonds or other nuts with the popcorn, for an even fancier candy -- and more like Cracker Jacks too. Cool and store in a covered container. Mike Dayoub Alpharetta, GA

CLONE OF A CRACKER JACK®

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
• Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes.
• Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
• Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.

HOMEMADE CRACKER JACK

Steps:

• Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
• Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
• Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
• In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
• Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
• Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
• Let the popcorn cool completely. It's best enjoyed the day it's cooked, but you can also store it in an airtight container for up to 3 days.

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.