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    You are in: Home / Recipes / Cracker Jill (cracker Jack Copycat) Recipe
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    Cracker Jill (cracker Jack Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    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!

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    Units: US | Metric


    1. 1
      Heat oven to 250°; line two rimmed baking sheets with parchment paper.
    2. 2
      Pour 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.
    3. 3
      Mix 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.
    4. 4
      The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
    5. 5
      Stir in the peanuts until coated with caramel.
    6. 6
      Pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
    7. 7
      Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
    8. 8
      Crisp 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

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