Cracker Jill (cracker Jack Copycat)
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 29.58 ml canola oil
- 118.29 ml popcorn
- 118.29 ml molasses
- 157.80 ml sugar
- 118.29 ml corn syrup
- 14.79 ml butter
- 1.23 ml baking soda
- 1.23 ml salt
- 236.59 ml Spanish peanut
directions
- Heat oven to 250°; line two rimmed baking sheets with parchment paper.
- 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.
- 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.
- The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
- Stir in the peanuts until coated with caramel.
- 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.
- Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
- 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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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin