Sunday, October 30, 2011

Homemade Cracker Jacks

One fun way to jazz up a  Halloween party for any age is to serve good ole' fashioned cracker jacks made from scratch & served in seasonal food safe to-go boxes. This snack is completely safe for those who are gluten free intolerant/celiac.

1 bag Orville Redenbacher popped popcorn
10 tablespoons unsalted butter
1 1/2 cup brown sugar firmly packed
1/2 cup corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 cups salted peanuts

1. Preheat oven to 250 degrees Fahrenheit. Spray large roasting pan with non-stick cooking spray; set aside.

2. Place popped popcorn in large mixing bowl; set aside.

3. Place softened butter in large sauce pan over medium heat. When butter melts, add brown sugar, corn syrup and salt. Bring to a boil. Turn heat to medium low and continue to simmer, stirring constantly, until mixture is slightly thickened, about 3 to 4 minutes.

4. Remove from heat and stir in vanilla and baking soda. Add peanuts and pour mixture over popped popcorn. Stir to coat popcorn thoroughly. Pour coated popcorn into prepared roasting pan.

5. Place roasting pan filled with coated popcorn in preheated oven. Bake for 1 1/2 hours or until popcorn is a golden brown and caramel has set.

6. Cool completely; break into clumps and serve. Popcorn will keep in an airtight container at room temperature for up to 5 days.

Servings: 8
Yield: 2 1/2 quarts

Homemade Cracker Jacks

Total Time: 1 hour and 50 minutes

Oven Temperature: 250°F

Nutrition (per serving): 682 calories, 363 calories from fat, 42.7g total fat, 38.2mg cholesterol, 633.2mg sodium, 438.6mg potassium, 70g carbohydrates, 4.7g fiber, 48.2g sugar, 13.8g protein.

Recipe Type: Appetizer, Finger Foods, Gluten Free, Holiday, Snack, Vegetarian

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Homemade Cracker Jacks

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