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
SEEDED CRACKERS - ALTON BROWN
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
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.
ALTON BROWN CHEESE CRACKERS
Alton Brown Cheese Crackers
Provided by Mohamed Shili
Categories Snacks
Time 9h40m
Number Of Ingredients 9
Steps:
- In a medium glass bowl, with clean hands mix together 4.5 ounces flour and 4.5 ounces water.
- Next, you want to cover the glass bowl with the use of a tea towel and allow it to sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, this should take usually from 2 to 3 days.
- Meanwhile, the yeasts and bacteria from both the air and flour will set up housekeeping in the bowl.
- You want to peel back any crust that might have formed and transfer 20% of the culture to a wide-mouthed jar.
- Next, you want to stir in 3.5 ounces flour alongside 3.5 ounces water then loosely screw on the lid, and stash at room temperature for about 24 hours.
- You need to repeat the previous step every 24 hours for 5 days, by then you will notice that the culture smell yeasty-sweet-sour, which means you're ready to put the starter to work.
- Keep in mind that your Alton Brown cheese crackers are to be made with the discarded percentage of the starter.
- Start by whisking flour, cheese powder, and salt together in a small bowl.
- In a work bowl of a stand mixer that is already fitted with the paddle attachment, go ahead and place 3 tablespoons of the butter alongside the starter, work on low speed until creamy and homogeneous, it should take about 1 minute.
- When done, stop the mixer and sift the flour mixture over the creamed starter, then set the mixer to low and work again until you end up with a soft dough, it will take about 1 minute.
- Next, spray some flour on your working surface then turn the dough out onto it and divide it into 4 equal pieces.
- After dividing, press your dough pieces into a 1/4-inch-thick rectangle then wrap each of them in individual pieces of plastic wrap then refrigerate between 8 and 24 hours.
- Now, place 2 racks near the center of the oven and allow it to heat to 350 degrees F, meanwhile, line two half-sheet pans with parchment paper.
- At this point, you want to get one piece of the dough from the fridge and dust it alongside your pasta maker with flour as this will prevent sticking.
- Start on the widest setting which is labeled "1" and feed the dough through the roller then fold the dough into thirds, as you would a letter, turn 90 degrees, and run it through the pasta maker again.
- Now you want to fold the dough again into thirds and pass it through the roller.
- After this, make sure to adjust your pasta maker to the next setting which is "2" and roll your dough through 3 more times but without folding, repeat this step for both the 3rd and 4th settings.
- When you are done with rolling the dough you want to transfer it to one of the already prepared half-sheet pans, of course, you want to repeat the process with the remaining dough.
- Next, go ahead and melt the remaining tablespoon of butter and brush it onto the dough and don't forget to sprinkle a generous pinch of kosher salt.
- Dock your dough thoroughly with the use of a fork and cut it into 1-inch squares with a pizza wheel.
- When prepared, bake your cheese crackers for 10 minutes, then turn the pans 180 degrees, and rotate from top to bottom, continue baking them for 8 to 10 minutes or until you start to see brown edges.
- When baked, remove your crackers from the oven and immediately transfer them on the parchment to a wire rack to cool completely before serving, about 20 minutes.
Nutrition Facts : Calories 186 cal
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.
ALTON BROWN'S BANANA BREAD RECIPE - (3.9/5)
Provided by garrett_mccutcheon
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease a loaf pan and line with wax paper. Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth. In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture. Combine flours, baking soda and salt. Add to the wet ingredients. If using nuts, fold them into the batter now. Pour batter into prepared pan. Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean. Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing. Tightly wrap leftover bread. It will keep at room temperature for about 5 days.
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- Spread into an even layer on a half sheet pan. Bake until crisp and browned, about 10 minutes. Let cool completely, then store in airtight containment — or eat right away.
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