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
MICROWAVE CRACKER TOFFEE
Steps:
- Line a cookie sheet with parchment paper. Arrange the saltines in a square on the lined cookie sheet and set aside.
- Put the butter, sugar, salt and 1/4 cup water in a large microwave-safe bowl but do not stir.
- Microwave on high until the mixture just begins to turn lightly golden, about 8 minutes. Continue to microwave in additional 30-second or 1-minute increments if needed to achieve the golden color.
- Carefully pour the cooked candy over the saltines on the cookie sheet. Let stand 1 minute. Sprinkle the chocolate chips over the hot toffee and let stand until the chips are shiny, 1 to 2 minutes. Use an offset spatula to spread the melted chips over the toffee. Sprinkle with sea salt, if using. Chill in the fridge until the chocolate is firm, about 20 minutes. Break the candy into bite-sized pieces.
EASY MICROWAVE CRACKER JACK
Provided by CookEatShare Cookbook
Number Of Ingredients 6
Steps:
- In large paper bag, put popcorn and peanuts. In 1 1/2 qt glass bowl, put brown sugar, butter and Karo syrup. Put syrup in microwave on High for 2 min. Stir. Microwave on High for 3 min. Add in soda. Pour syrup over popcorn. Shake to mix. Place popcorn, in bag, in microwave 1 1/4 min on High. Shake; microwave 1 minute on High. Cold. Enjoy. Store in an air tight container.
Nutrition Facts : ServingSize 438 g, Calories 2278, Fat 128.1 g, TransFat 37.34 g, SaturatedFat 29.01 g, Cholesterol 17 g, Sodium 3112 g, Carbohydrate 245.01 g, Fiber 40.8 g, Sugar 23.68 g, Protein 39.41 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
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.
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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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