CLONE OF A CRACKER JACK®
This peanutty, caramelly popcorn recipe tastes close to the original. It's very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
Provided by themoodyfoodie
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h35m
Yield 11
Number Of Ingredients 6
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.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 37.4 g, Cholesterol 27.8 mg, Fat 21.8 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 8.4 g, Sodium 313.8 mg, Sugar 26.3 g
CRACKER JACK SOUP
With roots in Africa, this recipe comes from Georgia (the number one peanut producing state in the USA). Found this in a magazine and thought it looked too fun not to share. :-)
Provided by Molly53
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- If using peanuts, grind peanuts and 2 tablespoons of the peanut oil in a food processor or a blender. If using peanut butter, omit oil.
- Cook onion and yam in remaining oil plus butter in a large stockpot for about 15 minutes or until tender.
- Add stock coconut milk and peanut butter.
- Bring to the boil, reduce heat, cover and simmer for 15 minutes.
- Let cool slightly and whirl in blender until smooth.
- Season to taste and finish with the fresh lime juice.
- Reheat and garnish with Cracker Jacks.
Nutrition Facts : Calories 464.1, Fat 29.6, SaturatedFat 8.1, Cholesterol 15, Sodium 279.4, Carbohydrate 40, Fiber 5.9, Sugar 11.3, Protein 13.4
CRACKER JACK - COPYCAT
Make and share this Cracker Jack - Copycat recipe from Food.com.
Provided by Mom2Eight
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213.3, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.3, Sodium 215.4, Carbohydrate 35.1, Fiber 1.6, Sugar 26.6, Protein 1.5
HOMEMADE CRACKER JACK
A salty-sweet, caramel-coated popcorn often eaten at baseball games, Cracker Jack is one of the many well-known confections from Chicago. While molasses-covered popcorn was already popular in the Northeast, the creation of Cracker Jack's special formula is credited to German brothers Frederick William and Louis Rueckheim. Besides coming up with the signature combination of popcorn, molasses and peanuts, they even devised a special package to keep it fresh and crisp. By the late 1800s, the snack was so loved that their company was producing four-and-a-half tons a day. This homemade version is best enjoyed the day it's made, though it will keep for up to three days in an airtight container. Use large, red-skinned peanuts in this recipe if you can find them, as the skins lend a pleasant bitterness that works well with the molasses-caramel coating.
Provided by Samantha Seneviratne
Categories candies
Time 45m
Yield About 16 cups
Number Of Ingredients 9
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.
EASY CRACKER JACKS
Here is a great recipe I got from my sister, every time her daughter was to bring some for me to try she ate them all before she got to me! These are great and addicting, so be for warned!
Provided by Jacque_CS
Categories Dessert
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Spray a large roasting pan very well with oil and set aside.
- In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
- Pop all 5 bags of popcorn (I use lite) and pour into a very large bowl sprayed with oil ( I use a small deep tote).
- When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
- Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands). Pour popcorn into the roasting pan and bake at 250°F for one hour.
- Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.
CRACKER JACK - COPYCAT
This recipe has never failed me. The popcorn turns out sweet, buttery and very crispy. If you want caramel corn, just use light corn syrup instead of dark.
Provided by Chilicat
Categories Lunch/Snacks
Time 55m
Yield 2 quarts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1717.5, Fat 101.8, SaturatedFat 36.9, Cholesterol 122, Sodium 1195, Carbohydrate 187.8, Fiber 15.1, Sugar 121.6, Protein 33.9
SOUP CRACKERS
These classic crackers are perfect for dotting over a thick soup like clam chowder.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 180 to 200
Number Of Ingredients 9
Steps:
- In medium bowl, combine yeast, sugar, and water. Let stand in warm place until creamy, about 5 minutes. Using a wooden spoon, stir in 3 1/2 cups flour until well combined. Form into a ball. Transfer to a clean, oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled, about 2 hours.
- In a small bowl, dissolve baking soda in 1 tablespoon water. Stir baking-soda mixture, buttermilk, salt, and shortening into yeast mixture; if necessary, knead to combine. Gradually stir in enough remaining 1 cup flour to create a soft but not tacky dough.
- Transfer dough to a lightly floured surface; knead until firm, about 7 minutes. Cover loosely with plastic wrap; let rest for 15 minutes. Knead dough until becomes elastic and smooth, about 5 minutes. Transfer to lightly oiled bowl; cover tightly with oiled plastic wrap. Let rise in a warm place for 2 hours.
- Heat oven to 325 degrees. Turn dough onto a well-floured surface; roll into a 12-by-17-inch rectangle. Fold into thirds, and roll out to original size again. Repeat folding-and-rolling process. Cut off 1/2 teaspoon of dough. Form into ball by stretching dough over itself and pinching at bottom to secure. Roll in flour, and place on ungreased baking sheet. Repeat process until all dough is used. Bake crackers for 40 minutes, until cooked through completely. Transfer to wire rack to completely cool. Store in an airtight plastic container.
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