Cracker Jack Soup Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
• Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes.
• Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
• Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.

Steps:

• Brown butter in a pan, then add milk.
• When hot, pour over crackers & let milk soak inches.
• Serve with eggs for breakfast.

Steps:

• If using peanuts, grind peanuts and 2 tablespoons of the peanut oil in a food processor or a blender. If using peanut butter, omit oil.
• Cook onion and yam in remaining oil plus butter in a large stockpot for about 15 minutes or until tender.
• Add stock coconut milk and peanut butter.
• Bring to the boil, reduce heat, cover and simmer for 15 minutes.
• Let cool slightly and whirl in blender until smooth.
• Season to taste and finish with the fresh lime juice.
• Reheat and garnish with Cracker Jacks.

Steps:

• Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
• Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
• Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
• In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
• Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
• Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
• Let the popcorn cool completely. It's best enjoyed the day it's cooked, but you can also store it in an airtight container for up to 3 days.

Steps:

• In medium bowl, combine yeast, sugar, and water. Let stand in warm place until creamy, about 5 minutes. Using a wooden spoon, stir in 3 1/2 cups flour until well combined. Form into a ball. Transfer to a clean, oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled, about 2 hours.
• In a small bowl, dissolve baking soda in 1 tablespoon water. Stir baking-soda mixture, buttermilk, salt, and shortening into yeast mixture; if necessary, knead to combine. Gradually stir in enough remaining 1 cup flour to create a soft but not tacky dough.
• Transfer dough to a lightly floured surface; knead until firm, about 7 minutes. Cover loosely with plastic wrap; let rest for 15 minutes. Knead dough until becomes elastic and smooth, about 5 minutes. Transfer to lightly oiled bowl; cover tightly with oiled plastic wrap. Let rise in a warm place for 2 hours.
• Heat oven to 325 degrees. Turn dough onto a well-floured surface; roll into a 12-by-17-inch rectangle. Fold into thirds, and roll out to original size again. Repeat folding-and-rolling process. Cut off 1/2 teaspoon of dough. Form into ball by stretching dough over itself and pinching at bottom to secure. Roll in flour, and place on ungreased baking sheet. Repeat process until all dough is used. Bake crackers for 40 minutes, until cooked through completely. Transfer to wire rack to completely cool. Store in an airtight plastic container.

Steps:

• Heat honey and butter in a saucepan until blended.
• cool.
• Pour over popcorn which has been mixed with peanuts, stirring as you pour.
• When well coated, spread in a pan in a single layer.
• Bake at 350F for 5-10 minutes or until crisp, stirring several times.
• (The difference between crisp (not brown) and burnt can be a matter of minutes) Package in plastic bags with twist tie or zipper top.
• *Foodcoloring added to honey gives a festive appearance.

Steps:

• Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
• Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
• Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
• Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
• Remove from oven and turn out onto foil to let cool.
• Store in a tightly covered container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
• Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Steps:

• Preheat oven to 250°F.
• Line a baking sheet with parchment paper.
• Pop the popcorn,.
• Spray a large bowl with cooking spray. Add popcorn.
• Combine brown sugar, corn syrup, butter, salt and water in a pan.
• Simmer over medium-high heat stirring frequently until temperature reaches 250°F (firm to hard ball stage).
• Remove from heat, stir in the vanilla and baking soda.
• Pour over the popcorn and use spatula to gently fold the caramel into the popcorn until well coated.
• Stir in the peanuts.
• Pour the mixture onto prepared baking sheet and spread out.
• Bake for 1 hour, stirring every 15 minutes.
• Remove from the oven, and allow to cool.
• Carefully break up and store in an airtight container.