Cracker Jill (cracker Jack Copycat) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this in a Chicago Tribune article on Chicago baseball history. They called Cracker Jack the primordial American snack . I don't know about that but I do know that this stuff is really tasty! Ingredients:
2 tablespoons canola oil |
1/2 cup popcorn |
1/2 cup molasses |
2/3 cup sugar |
1/2 cup corn syrup |
1 tablespoon butter |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup spanish peanut |
Directions:
1. Heat oven to 250°; line two rimmed baking sheets with parchment paper.
2. Pour oil and corn into a large pot; cover, heat over medium high and when sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out any old maids (unpopped kernels) and set aside.
3. Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the mixture reaches the hard-ball stage on a candy thermometer, 260°; stir in the butter, then the baking soda and salt.
4. The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
5. Stir in the peanuts until coated with caramel.
6. Pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
7. Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
8. Crisp in the oven for 15 minutes, stirring once or twice; turn off the heat, but leave the caramel corn inside until cool, an hour or more; break up any chunks.
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