Best 2 Clone Of A Cracker Jack Recipes
Cracker Jack, the iconic American snack, has been a beloved treat for generations. Its sweet and salty combination of caramel-coated popcorn and peanuts has delighted taste buds since the late 1800s. If you're craving this nostalgic snack but want to make it at home, look no further! This article presents two delectable recipes that will satisfy your Cracker Jack craving. The first recipe offers a classic rendition of Cracker Jack, featuring a simple combination of popcorn, peanuts, sugar, corn syrup, and salt. The second recipe takes a creative twist, infusing the Cracker Jack with a delightful peanut butter flavor. Both recipes are easy to follow and require minimal ingredients, making them perfect for home cooks of all skill levels. Get ready to embark on a culinary journey and create your own batch of homemade Cracker Jack, sure to bring back childhood memories or create new ones.
Let's cook with our recipes!
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
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.
Tips:
- Use fresh popcorn for best results. Stale popcorn will not have the same flavor or texture. - If you don't have a candy thermometer, you can use the cold water test to check if the sugar syrup is ready. Drop a small amount of the syrup into a bowl of cold water. If the syrup forms a hard ball, it is ready. - Be careful not to overcook the sugar syrup. If it gets too hot, it will start to caramelize and turn brown. - Work quickly when mixing the caramel with the popcorn. The caramel will start to harden as it cools, so you need to work quickly to get it evenly distributed. - Let the Cracker Jacks cool completely before storing them. This will help the caramel to harden and prevent the popcorn from getting soggy.Conclusion:
This recipe for a Cracker Jack clone is a delicious and easy-to-make treat that is perfect for parties, picnics, or anytime you need a sweet and salty snack. With just a few simple ingredients, you can create a classic snack that everyone will love. So next time you're looking for a sweet treat, give this Cracker Jack clone a try.
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