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
EASY COPYCAT CRACKER BARREL HASH BROWN CASSEROLE
As prices increase across the nation, most people are cutting back on eat-out food and are trying to recreate restaurant favorites at home. This casserole is my rendition of the Cracker Barrel® hash brown casserole.
Provided by thedailygourmet
Categories Potato Casseroles
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
- Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.9 g, Cholesterol 40.8 mg, Fat 20.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 11.6 g, Sodium 410.5 mg
CRACKER JILL BARS
If you love sweet and salty, then you're going to love this recipe! The toffee mix and the caramel sauce, combined with the kettle corn and sea salt is a wonderful flavor combination. These are a tasty treat everyone will love!
Provided by Jill Drury
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Prep: 25 minutes | Chill: 45 minutes | Makes 20 to 24 bars
- 2. Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
- 3. In a very large bowl toss together the kettle corn, toffee pieces and pecans; set aside.
- 4. In a small saucepan, combine the corn syrup, condensed milk, brown sugar, granulated sugar and butter. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, for 5 to 6 minutes or until the caramel sauce has turned light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until the kettle corn mixture is completely coated.
- 5. Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
- 6. Spread melted chocolate over kettle corn mixture in pan. Drizzle caramel topping over chocolate. Sprinkle with sea salt.
- 7. Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
- 8. Use foil to lift bars from pan. Cut in bars**. * Note: Place chocolate pieces in a large microwave-safe bowl. Cook on 50% (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice. ** To make cutting easier, wipe blade of knife with wet paper towels frequently.
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