Pecan Cracker Jacks Recipes

PECAN CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
• In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
• Bake in preheated oven 12 minutes, until golden. Cool completely before serving.

HOMEMADE CRACKER JACK

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.

PECAN CRACKER JACKS

Steps:

• Preheat oven to 250ºF .
• Combine popcorn and pecans in a metal bowl or on a cookie sheet and place in the preheated oven.
• Combine the rest of the ingredients in a saucepan and stir over medium heat, bringing mixture to a boil.
• Using a cooking thermometer, bring mixture to a hard-ball stage - 260 degrees (syrup will form a hard, but workable, ball if dripped into cold water).
• This will take about 20 minutes or until you notice the mixture turning dark brown.
• Remove popcorn and pecans from the oven. Working quickly, drizzle the caramel mixture stream over them.
• Put mixture back in the oven for 15 minutes and stir well every five minutes to ensure even coating.
• Cool and store in a covered container.