Quacker Jacks ( Cracker Jacks Copycat )
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Yields:
-
5 quarts
ingredients
- 236.59 ml peanuts (without skins)
- 236.59 ml butter or 236.59 ml margarine, plus
- 29.58 ml butter or 29.58 ml margarine
- 4730.0 ml popped corn
- 473.18 ml packed brown sugar
- 118.29 ml light corn syrup
- 4.92 ml salt
- 2.46 ml baking soda
directions
- Saute the peanuts in 2 TBSP butter or margarine for 5 minutes.
- Drain peanuts on paper towels.
- Sprinkle with salt to taste.
- Spread popped corn in a large shallow baking pan and put into a 250 oven.
- Stir the peanuts in gently.
- While 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.
- Cook mixture over medium heat, stirring constantly until the sugar dissolves.
- Cook to"firm ball stage"--about 248 degrees on a candy thermometer--and remove from heat at once.
- Stir in baking soda, allowing mixture to foam.
- Remove popped corn and peanut mixture from oven and drizzle it with the hot foaming syrup in a fine, steady stream.
- Stir lightly to mix well.
- Return it to oven for almost an hour, stirring mixture about every 10 or 15 minutes.
- Cool thoroughly and serve.
- Store in an airtight container in a cool place.
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Reviews
-
This recipe makes delicious crunchy sweet popcorn. I did have a problem with the peanuts - the recipe doesn't say, but maybe I should have used raw ones - the roasted ones I used browned too quickly and got tough. Other than that, I would definitely recommend this recipe. Thank you very much for sharing it with us.
RECIPE SUBMITTED BY
Nancy Sneed
United States
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