LANTERN CRACKER JACK
Provided by Monica Segovia-Welsh
Time 1h20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees. Line a baking sheet with parchment paper. Spread the popcorn, rice and peanuts evenly on the sheet pan and set aside. In a small bowl, combine the sesame seeds, five-spice powder and baking soda and set aside.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar, sorghum and salt and stir to dissolve. Bring the mixture to a boil and continue to cook until the syrup reaches 250 degrees on a candy thermometer, about 5 minutes. Immediately remove from the heat and add the vanilla extract and sesame-seed mixture. Stir quickly with a wooden spoon to combine.
- Pour the hot syrup evenly over the popcorn and nuts.
- Bake for 1 hour, stirring every 15 minutes to coat evenly. Remove from the oven and let cool to room temperature.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 27 grams, Carbohydrate 68 grams, Fat 46 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 336 milligrams, Sugar 39 grams, TransFat 1 gram
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
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.
BALLPACK CRACKER JACK COOKIES
Make and share this Ballpack Cracker Jack Cookies recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 23m
Yield 4 dozen cookies (depending on size)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine flour, baking powder and baking soda; set aside.
- In a large bowl, cream butter, sugar, brown sugar, eggs, and vanilla.
- Add flour mixture; mix well.
- Fold in oatmeal, rice krispies, coconut, and nuts.
- Bake on ungreased cookie sheet for 8 minutes.
- Cool on wire rack.
JACK-O'-LANTERN
Put a trio of cheesy Jack-o'-Lantern crackers on a loved one's plate to convey your best Halloween wishes!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving, three topped crackers.
Number Of Ingredients 4
Steps:
- Spread crackers evenly with cheese snack.
- Cut apple peel into small pieces for the jack-o'-lanterns' eyes, noses and mouths. Arrange on crackers as desired.
- Add parsley for the pumpkin stems.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
JACK-O'-LANTERN CAKE
For Halloween fun, bake this adorable Jack-o'-Lantern Cake. Everyone will wonder how you did that!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
- Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
- With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
- In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
- Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.
Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 390 mg, Sugar 36 g, TransFat 2 g
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
CHEESY JACK-O'-LANTERN
This is so good. I even used it for Thanksgiving by making a turkey instead of a pumpkin. It was a hit.
Provided by ElizabethKnicely
Categories Spreads
Time 1h10m
Yield 24 servings of 2 tablespoons spread and 5 crackers ea, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour.
- Shape into ball; coll in remaining cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose, and mouth; press into cheese ball to make face. Insert gree onion piece into top for stem.
- Serve with crackers.
- KRAFT KITCHENS TIPS:.
- VARIATION:.
- Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Nutrition Facts : Calories 66.7, Fat 6.6, SaturatedFat 3.7, Cholesterol 21, Sodium 63.9, Carbohydrate 1, Fiber 0.1, Sugar 0.7, Protein 1.2
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