COPYCAT HASH BROWN CASSEROLE
This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
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
SLACKER JACKS
Provided by Alton Brown
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
HOMEMADE CRACKER JACKS - COPYCAT CARAMEL CORN WITH PEANUTS RECIPE
This homemade Cracker Jacks recipe is the ultimate in copycat buttery caramel corn goodness. It's the perfect snack for family movie night or taking to on the go.
Provided by Tara Ziegmont
Categories Snack
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 300ºF. Line a baking sheet with parchment paper and spray the parchment with cooking spray.
- Whisk together brown sugar, butter, corn syrup, and salt in a small pan over low heat until the butter is all melted. Don't let the mixture boil.
- Cook without stirring for three minutes, then add the baking soda and vanilla to the pot.
- Mix the popcorn and peanuts in a large bowl. Pour the hot caramel sauce over the peanut and popcorn mixture. Stir gently with a wooden spoon until evenly coated.
- Transfer to the prepared baking sheet and bake for 15 minutes at 300 degrees. Break into pieces before serving.
Nutrition Facts : Calories 599 kcal, Carbohydrate 76 g, Protein 13 g, Fat 31 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 31 mg, Sodium 347 mg, Fiber 7 g, Sugar 53 g, UnsaturatedFat 18 g, ServingSize 1 serving
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
COPY CAT CRACKER JACK FOOD NETWORK VERSION
This is from the May 2013 issue of Food Network Magazine. Just made it with mixed results... I don't know if it was using Splenda or me learning to use induction but it cooked up WAAAAY quicker than they said, and didn't coat all the pieces. But the flavor is spot on. I am posting their recipe with the substitution of Splenda for sugar just to see if the carbs are even reasonable for a diabetic. But if you don't have that concern I'd fall back on real sugar.
Provided by Carol in Cabo
Categories Nuts
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 153.2, Fat 9, SaturatedFat 1.3, Sodium 15.1, Carbohydrate 17.9, Fiber 0.8, Sugar 10.9, Protein 2.4
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.
CRACKER JILL (CRACKER JACK COPYCAT)
I found this in a Chicago Tribune article on Chicago baseball history. They called Cracker Jack the "primordial American snack". I don't know about that but I do know that this stuff is really tasty!
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 436.3, Fat 18.6, SaturatedFat 3.2, Cholesterol 5.1, Sodium 178.2, Carbohydrate 66.8, Fiber 2.1, Sugar 45.6, Protein 6.3
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- Move oven rack to the middle position. Preheat oven to 250 degrees F. Grease a large, disposable aluminum pan with nonstick spray. Pour the popcorn into the pan; set aside.
- In a large saucepan over medium-high heat melt the butter. Add the sugar, corn syrup, and salt. Bring to a boil, then reduce heat to simmer. Simmer the mixture while stirring often, until slightly thickened, about 3-5 minutes. Remove from heat, and stir in the vanilla and baking soda. The baking soda will foam, keep stirring until the foaming subsides. Add the peanuts and pour everything over the popcorn, tossing to coat evening. This will take a couple of minutes to do.
- Bake the popcorn, stirring every 15-20 minutes, until it turns a deep golden color and the caramel has set, 60-90 minutes. Spread wax paper over your counter and pour the mixture out onto the wax paper. Cool the popcorn to room temperature. Enjoy!
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