1 hr 40 mins
1 hr 30 mins
Nancy Sneed's Note:
This is a copycat recipe of Cracker Jacks that I got from a Phil Donahue show. I don't remember who the guest was that figured out the recipe or I'd be happy to say. It's really great! Prep time is for assembling the ingredients since this is cooked in three steps. First the popcorn, then the peanuts and finally the coating and final cooking.
My Private Note
Units: US | Metric
- 1Saute the peanuts in 2 TBSP butter or margarine for 5 minutes.
- 2Drain peanuts on paper towels.
- 3Sprinkle with salt to taste.
- 4Spread popped corn in a large shallow baking pan and put into a 250 oven.
- 5Stir the peanuts in gently.
- 6While this keeps warm in the oven, combine the 2 sticks of butter or margarine with the brown sugar and corn syrup and salt in a heavy 2-quart saucepan.
- 7Cook mixture over medium heat, stirring constantly until the sugar dissolves.
- 8Cook to"firm ball stage"--about 248 degrees on a candy thermometer--and remove from heat at once.
- 9Stir in baking soda, allowing mixture to foam.
- 10Remove popped corn and peanut mixture from oven and drizzle it with the hot foaming syrup in a fine, steady stream.
- 11Stir lightly to mix well.
- 12Return it to oven for almost an hour, stirring mixture about every 10 or 15 minutes.
- 13Cool thoroughly and serve.
- 14Store in an airtight container in a cool place.
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Nutritional Facts for Quacker Jacks ( Cracker Jacks Copycat )
Serving Size: 1 (1239 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1198.1
- Calories from Fat 633
- Total Fat 70.4 g
- Saturated Fat 30.7 g
- Cholesterol 109.8 mg
- Sodium 949.8 mg
- Total Carbohydrate 141.8 g
- Dietary Fiber 5.9 g
- Sugars 95.2 g
- Protein 11.2 g