Honey Crackerjacks Food

HONEY " CRACKER JACK "

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.

HONEY CRACKERJACKS !

Steps:

• 1. Preheat oven to 350 degrees.
• 2. On a large baking sheet, spread out the nuts and popcorn.
• 3. Put butter and honey into a heavy sauce pan, stirring together well until it reaches a boil. Remove from heat. Drizzle this over the nuts and popcorn, stirring with a wooden spoon to coat the nuts and popcorn. Bake for 12 - 18 minutes. Remove from oven. Let cool. Break apart. Store in airtight container or zipper bags.

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

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.