Cracker Jacks 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:

• 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:

• 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:

• 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:

• Spray a large roasting pan very well with oil and set aside.
• In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
• Pop all 5 bags of popcorn (I use lite) and pour into a very large bowl sprayed with oil ( I use a small deep tote).
• When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
• Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands). Pour popcorn into the roasting pan and bake at 250°F for one hour.
• Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.