Original Cracker Jack Recipe Recipes Recipe For Shrimp

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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

HOMEMADE CRACKER JACK



Homemade Cracker Jack image

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

3 tablespoons neutral oil, plus more for greasing the pans
1/2 cup popcorn kernels
1 cup roasted, salted red-skinned peanuts
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup unsalted butter, chopped into pieces
1 packed cup light brown sugar
1/4 cup molasses
3/4 teaspoon kosher salt (Diamond Crystal), plus more for sprinkling

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.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO



Crispy Shrimp Cakes With Chile-Lime Mayo image

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

Steps:

  • In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
  • Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
  • In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
  • Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

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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