HOMEMADE CRACKER JACKS - COPYCAT CARAMEL CORN WITH PEANUTS RECIPE
This homemade Cracker Jacks recipe is the ultimate in copycat buttery caramel corn goodness. It's the perfect snack for family movie night or taking to on the go.
Provided by Tara Ziegmont
Categories Snack
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 300ºF. Line a baking sheet with parchment paper and spray the parchment with cooking spray.
- Whisk together brown sugar, butter, corn syrup, and salt in a small pan over low heat until the butter is all melted. Don't let the mixture boil.
- Cook without stirring for three minutes, then add the baking soda and vanilla to the pot.
- Mix the popcorn and peanuts in a large bowl. Pour the hot caramel sauce over the peanut and popcorn mixture. Stir gently with a wooden spoon until evenly coated.
- Transfer to the prepared baking sheet and bake for 15 minutes at 300 degrees. Break into pieces before serving.
Nutrition Facts : Calories 599 kcal, Carbohydrate 76 g, Protein 13 g, Fat 31 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 31 mg, Sodium 347 mg, Fiber 7 g, Sugar 53 g, UnsaturatedFat 18 g, ServingSize 1 serving
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
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
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.
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