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.
EASY CRACKER JACKS
Here is a great recipe I got from my sister, every time her daughter was to bring some for me to try she ate them all before she got to me! These are great and addicting, so be for warned!
Provided by Jacque_CS
Categories Dessert
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Spray a large roasting pan very well with oil and set aside.
- In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
- Pop all 5 bags of popcorn (I use lite) and pour into a very large bowl sprayed with oil ( I use a small deep tote).
- When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
- Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands). Pour popcorn into the roasting pan and bake at 250°F for one hour.
- Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.
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
SLACKER JACKS
Provided by Alton Brown
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside.
- Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.
- 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. Cool completely.
- Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.
HONEY " CRACKER JACK "
Make and share this Honey " Cracker Jack " recipe from Food.com.
Provided by TishT
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat honey and butter in a saucepan until blended.
- cool.
- Pour over popcorn which has been mixed with peanuts, stirring as you pour.
- When well coated, spread in a pan in a single layer.
- Bake at 350F for 5-10 minutes or until crisp, stirring several times.
- (The difference between crisp (not brown) and burnt can be a matter of minutes) Package in plastic bags with twist tie or zipper top.
- *Foodcoloring added to honey gives a festive appearance.
Nutrition Facts : Calories 351.2, Fat 23.3, SaturatedFat 7.1, Cholesterol 20.3, Sodium 61, Carbohydrate 33.5, Fiber 3, Sugar 24.2, Protein 7.3
CRACKER JACK - COPYCAT
Make and share this Cracker Jack - Copycat recipe from Food.com.
Provided by Mom2Eight
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combing brown sugar, butter, simple syrup, and salt over low heat until butter is melted. Cook WITHOUT stirring for 3 minutes. Add baking soda and vanilla. Pour onto popcorn and peanuts and mix until evenly coated. Bake 15 minutes at 300 degrees. Break into chunks.
Nutrition Facts : Calories 213.3, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.3, Sodium 215.4, Carbohydrate 35.1, Fiber 1.6, Sugar 26.6, Protein 1.5
CRACKER JACK COOKIES I
This is a very old recipe from at least the 30's. The name comes from the old expression meaning 'great'.
Provided by Juanita Peek
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
- Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 9.6 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 165.2 mg, Sugar 13.1 g
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
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
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