Cracker Jack Recipe Alton Brown Recipe For Zucchini Recipe For Shrimp

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SLACKER JACKS



Slacker Jacks image

Provided by Alton Brown

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 6

3 ounces popped popcorn, approximately 3 quarts
1 cup salted peanuts
4 ounces unsalted butter
16 ounces dark brown sugar, approximately 2 cups
1/4 cup dark corn syrup
1/2 teaspoon pure vanilla extract

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.

PARMESAN CRISPS



Parmesan Crisps image

Provided by Alton Brown

Categories     appetizer

Time 21m

Yield 10 crisps

Number Of Ingredients 2

3 ounces Parmigiano-Reggiano
Freshly ground black pepper, smoked paprika, or cayenne, optional

Steps:

  • Preheat the oven to 300 degrees.
  • Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

GRAHAM CRACKERS



Graham Crackers image

Provided by Alton Brown

Time 55m

Yield 25 to 30 minutes

Number Of Ingredients 11

8 3/8 ounces graham flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract

Steps:

  • Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

SOURDOUGH CHEESE CRACKERS



Sourdough Cheese Crackers image

Provided by Alton Brown

Time 9h40m

Yield about 50 crackers

Number Of Ingredients 9

60 grams unbleached, all-purpose flour, plus more for dusting
20 grams Cheddar cheese powder
1/4 teaspoon kosher salt, plus more for sprinkling
4 tablespoons unsalted butter, softened and divided
125 grams discarded Sourdough Starter (unfed), recipe follows
125 grams all-purpose, unbleached flour
125 grams filtered water, room temperature
100 grams all-purpose, unbleached flour
100 grams filtered water, room temperature

Steps:

  • Whisk the flour, cheese powder and salt together in a small bowl.
  • Place 3 tablespoons of the butter and the starter in the work bowl of a stand mixer fitted with the paddle attachment, and work on low speed until creamy and homogeneous, about 1 minute. Stop the mixer and sift the flour mixture over the creamed starter, return the mixer to low and work until a soft dough forms, about 1 minute more.
  • Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Press each piece into a 1/4-inch-thick rectangle and wrap in individual pieces of plastic wrap. Refrigerate between 8 and 24 hours (see Cook's Note).
  • Place two racks nearest the center of the oven and heat to 350 degrees F. Line two half-sheet pans with parchment paper.
  • Retrieve one piece of dough from the refrigerator and dust both the dough and your pasta maker with flour. (Continue to dust the pasta roller and the dough as needed to prevent sticking.) Starting on the widest setting, typically labeled "1," feed the dough through the roller. Then fold the dough into thirds, as you would a letter, turn 90 degrees and run it through again. Fold the dough into thirds again, turn, and pass it through the roller.
  • Adjust your pasta maker to the next setting and roll the dough through 3 times without folding. Repeat this step 3 times more on both the 3rd and 4th settings. Transfer the dough to one of the prepared half-sheet pans and repeat the process with the remaining dough, arranging two sheets of dough per pan.
  • Melt the remaining 1 tablespoon of butter and brush onto the dough. Sprinkle with a generous pinch of kosher salt. Dock the dough thoroughly with a fork and cut into 1-inch squares with a pizza wheel.
  • Bake for 10 minutes, then turn the pans 180 degrees and rotate from top to bottom. Continue baking until the crackers just begin to brown around the edges, 8 to 10 minutes more.
  • Remove from the oven and immediately transfer the crackers on the parchment to a rack to cool completely before serving, about 20 minutes.
  • Lid tightly and store at room temperature.
  • To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
  • For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
  • Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The cheese crackers are to be made with the discarded percentage of starter.

GRAHAM CRACKERS - ALTON BROWN



Graham Crackers - Alton Brown image

From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.

Provided by DrGaellon

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon aluminum-free baking powder
1 7/8 ounces all-purpose flour (about 1/2 cup)
3 ounces dark brown sugar (about 5 1/2 tbsp)
8 3/8 ounces graham flour (about 1 cup)
3 ounces unsalted butter, diced (6 tbsp)
2 1/4 ounces molasses (about 3 tbsp plus 1/2 tsp)
3 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
  • Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
  • Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.

SEEDED CRACKERS - ALTON BROWN



Seeded Crackers - Alton Brown image

From "Good Eats," episode "Flat Is Beautiful: Going Crackers". You really need an aluminum-free double-acting baking powder for this, but if you can't find one, go with 1/2 t baking powder and 1 t cream of tartar.

Provided by DrGaellon

Categories     Breads

Time 54m

Yield 10-12 serving(s)

Number Of Ingredients 8

5 ounces whole wheat flour (about 1 cup)
4 3/4 ounces all-purpose flour (about 1 cup)
1/3 cup sesame seeds
1/3 cup poppy seed
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 fluid ounces water (3/4 cup plus 1 tbsp)

Steps:

  • Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
  • Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
  • Preheat oven to 450°F.
  • Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.

CRACKER JACK - COPYCAT



Cracker Jack - Copycat image

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

10 cups popped popcorn
1 1/2 cups cocktail peanuts
1/4 teaspoon baking soda
1 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon vanilla

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

CLONE OF A CRACKER JACK®



Clone of a Cracker Jack® image

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

11 cups popped popcorn
1 cup Spanish peanuts
1 ¼ cups dark brown sugar
10 tablespoons unsalted butter, cut into pieces
¼ cup dark corn syrup
1 teaspoon kosher salt

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

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