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
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 CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRACKER BARREL BANANA PUDDING
The Cracker Barrel Banana Pudding reminds you of home, creamy homemade vanilla pudding, with fresh bananas, crunchy vanilla wafers.
Provided by Stephanie Manley
Categories Dessert
Number Of Ingredients 11
Steps:
- In a heavy saucepan combine sugar, flour, and milk.
- Cook and stir continually over medium heat until the mixture is thickened and bubbly.
- Cook and stir for an additional two minutes. Remove from heat.
- Place the egg yolks in a small bowl and beat them well, until pale and lighter in color.
- Drizzle 1 cup of the hot pudding mixture slowly into the beaten eggs, whisking constantly while adding the pudding.
- Slowly add the egg yolk mixture into the pan with the remainder of the pudding, stirring constantly.
- Cook the mixture until it just begins to bubble, stirring constantly.
- Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
- Pour the pudding into a bowl and place plastic wrap on the surface of the pudding.
- Refrigerate the pudding until it is cool.
- Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
- Using either a whisk or a mixer, beat the whipping cream until stiff peaks form. Refrigerate if not using immediately.
- Break vanilla wafers into 6 mason jars.
- Cut bananas into slices and place 4 or 5 slices of bananas into each jar.
- Add a couple of tablespoons of pudding on top of the bananas.
- Repeat 2 more times with adding vanilla wafers, bananas, and pudding to each jar.
- Top with whipped cream.
- Garnish with banana slices, vanilla wafer, and/or vanilla wafer crumbs if desired.
Nutrition Facts : Calories 723 kcal, Carbohydrate 84 g, Protein 10 g, Fat 39 g, SaturatedFat 21 g, Cholesterol 223 mg, Sodium 348 mg, Fiber 2 g, Sugar 53 g, ServingSize 1 serving
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.
HOMEMADE CRACKERS
You can make homemade crackers, thee taste better than boxed crackers.
Provided by Stephanie Manley
Categories Snack
Time 20m
Number Of Ingredients 5
Steps:
- Mix to make like pie dough, turn on slightly floured surface. Roll with rolling pin until very thin. Cut into square and pick several times with a fork. Bake on bottom rack in a 400-degree oven for 10 minutes. Then remove and place on top rack and increase temperature to 450 degrees to brown the crackers. Immediately salt to taste when removed from oven.
Nutrition Facts : Calories 68 kcal, Carbohydrate 9 g, Protein 1 g, Fat 2 g, Sodium 233 mg, ServingSize 1 serving
HOMEMADE CRACKER JACK RECIPE
This Homemade Cracker Jack Recipe is the perfect treat to take to parades, fireworks, barbecues, or the beach!
Provided by ElizabethKnicely
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Line a baking sheet with parchment paper.
- Pop the popcorn,.
- Spray a large bowl with cooking spray. Add popcorn.
- Combine brown sugar, corn syrup, butter, salt and water in a pan.
- Simmer over medium-high heat stirring frequently until temperature reaches 250°F (firm to hard ball stage).
- Remove from heat, stir in the vanilla and baking soda.
- Pour over the popcorn and use spatula to gently fold the caramel into the popcorn until well coated.
- Stir in the peanuts.
- Pour the mixture onto prepared baking sheet and spread out.
- Bake for 1 hour, stirring every 15 minutes.
- Remove from the oven, and allow to cool.
- Carefully break up and store in an airtight container.
Nutrition Facts : Calories 294.2, Fat 17.4, SaturatedFat 6.2, Cholesterol 20.3, Sodium 279.8, Carbohydrate 32.2, Fiber 2.5, Sugar 20.4, Protein 5.5
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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.
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- In a small saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil and stir constantly. Once boiling, remove from heat.
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- 1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- 2. Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
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- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, and corn syrup. Bring to a boil and boil for about 5 minutes or until the caramel reaches a deep golden color. Be careful not to allow the mixture to burn.
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- Coat a large mixing bowl with nonstick cooking spray and put the popped popcorn and peanuts in it. Mix them together gently.
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- Place brown sugar, corn syrup, and butter into medium saucepan. Bring to boil and boil slowly for 5 minutes. Remove from heat and add vanilla and baking soda. Pour over popped corn and peanut mixture, stirring until well coated. Spread evenly on two large baking sheets.
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- Preheat oven to 250 degrees. Place popcorn in a large, deep baking or roasting pan; selecting a size which will allow easy coating of the popcorn and turning it during baking without it spilling out of the pan.
- In a medium-large sauce pan, combine the brown sugar, corn syrup, butter and salt. Bring the mixture to a low boil, stirring constantly with a whisk to melt sugar and fully combine all ingredients. Continue to whisk mixture for 1-2 minutes following the sugar melting.
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