1 hr 30 mins
Hey Jude's Note:
I found this in a Chicago Tribune article on Chicago baseball history. They called Cracker Jack the "primordial American snack". I don't know about that but I do know that this stuff is really tasty!
My Private Note
Units: US | Metric
- 1Heat oven to 250°; line two rimmed baking sheets with parchment paper.
- 2Pour oil and corn into a large pot; cover, heat over medium high and when sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out any old maids (unpopped kernels) and set aside.
- 3Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the mixture reaches the hard-ball stage on a candy thermometer, 260°; stir in the butter, then the baking soda and salt.
- 4The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
- 5Stir in the peanuts until coated with caramel.
- 6Pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
- 7Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
- 8Crisp in the oven for 15 minutes, stirring once or twice; turn off the heat, but leave the caramel corn inside until cool, an hour or more; break up any chunks.
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Nutritional Facts for Cracker Jill (cracker Jack Copycat)
Serving Size: 1 (108 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 436.2
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 3.2 g
- Cholesterol 5.0 mg
- Sodium 178.2 mg
- Total Carbohydrate 66.7 g
- Dietary Fiber 2.0 g
- Sugars 45.5 g
- Protein 6.3 g