Homemade Cracker Jacks Popcorn
Homemade Cracker Jacks Popcorn takes around 1 hour and 10 minutes from beginning to end. This recipe serves 8 and costs 94 cents per serving. One serving contains 645 calories, 12g of protein, and 36g of fat. Plenty of people really liked this side dish. 114 people found this recipe to be tasty and satisfying. It is a very budget friendly recipe for fans of American food. Head to the store and pick up popped corn, peanuts, butter, and a few other things to make it today. It is brought to you by Add A Pinch. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 48%. If you like this recipe, take a look at these similar recipes: Animal Cracker Popcorn, Cracker Jack Popcorn Chicken, and Graham Cracker & Popcorn Toffee Bars.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 65 minutes
Ingredients:
¾ teaspoons baking soda
1½ cups packed brown sugar
1½ sticks butter
6 tablespoons light corn syrup
2 cups salted red skinned peanuts
15 cups popped corn (approximately ½ cup unpopped kernels)
1 teaspoon vanilla
Equipment:
oven
bowl
sauce pan
baking sheet
Cooking instruction summary:
Preheat oven to 200 F.Place popped corn and peanuts in large bowl. Stir until mixed well.Place brown sugar, corn syrup, and butter into medium saucepan. Bring to boil and boil slowly for 5 minutes. Remove from heat and add vanilla and baking soda. Pour over popped corn and peanut mixture, stirring until well coated. Spread evenly on two large baking sheets.Bake for 1 hour, stirring every 15 minutes.Cool and store in airtight containers.
Step by step:
1. Preheat oven to 200 F.
2. Place popped corn and peanuts in large bowl. Stir until mixed well.
3. Place brown sugar, corn syrup, and butter into medium saucepan. Bring to boil and boil slowly for 5 minutes.
4. Remove from heat and add vanilla and baking soda.
5. Pour over popped corn and peanut mixture, stirring until well coated.
6. Spread evenly on two large baking sheets.
7. Bake for 1 hour, stirring every 15 minutes.Cool and store in airtight containers.
Nutrition Information:
covered percent of daily need
