Slacker Jacks Recipes

CLONE OF A CRACKER JACK®

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.

HOMEMADE CRACKER JACK® CARAMEL CORN RECIPE - (4.6/5)

Steps:

• Preheat your oven to 200°F and line a large rimmed baking sheet (18 x 13-inch) with parchment paper (or use a deep roasting pan, which is my preference. Pour the popped corn into a large bowl (at least 6 quarts); remove any un-popped kernels. If using, add the peanuts, mix and set aside. In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves. Stirring occasionally, boil the syrup for 5 minutes. The syrup will darken slightly. Note: This is about 230°F, close to softball stage in candy making. Remove the pan from the heat, add the vanilla, and add the baking soda. Stir well as the mixture turns foamy. Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated. Spread the hot caramel corn into the parchment-lined pan. Note: I spread mine onto two baking sheets. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time. Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well. KAF Notes: To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each. Be sure to assiduously remove any unpopped kernels; you'll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don't remove them, the syrup will allow them to adhere to popped kernels, and the next thing you know - ouch! A dental bill.

CRACKER JACK - COPYCAT

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.

GOOD EATS SLACKER JACKS

Steps:

• Preheat the oven to 250 degrees F.
• Spray a pan with nonstick spray and line with parchment paper.
• Spray the parchment paper with nonstick spray.
• Combine the popcorn and peanuts in a large mixing bowl and set aside.
• Melt the butter in a medium saucepan over medium heat.
• Add the brown sugar, corn syrup and vanilla and stir until combined.
• Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
• Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly.
• Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. (I have never baked mine and still think it comes out tasting wonderful but wanted to include this step as this is how they made it on tv).
• Cool completely.
• Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.