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

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Homemade Cracker Jacks

Gulf Style Boiled Shrimp with Mustard Dill Sauce & Southwestern Remoulade

Gulf Style Boiled Shrimp

2 pounds fresh shrimp, cleaned & heads off
2 teaspoons kosher salt
1 tablespoon Old Bay Seasoning
1 tablespoon freshly squeezed lemon juice
1. In a large pot bring 2 quarts of water to a rolling boil. Add salt, Old Bay Seasoning & lemon juice. Reduce heat and simmer for 15 minutes to flavor the water. Allow to cool, then refrigerate. When completely cold, add the shrimp and marinate overnight.
2. Remove shrimp from marinade, but keep cold. Put the marinade in a boiler, and bring to a boil. Add shrimp, and return water to a boil. Cook shrimp for three minutes. Drain; immediately place immerse shrimp in ice to cool. Serve cold.
Servings: 4          Yield: 2 pounds           Total Time: 24 hours and 28 minutes
Nutrition (per serving): 162 calories, 21 calories from fat, 2.3g total fat, 285.8mg cholesterol, 2223.7mg sodium, 260.2mg potassium, 2.3g carbohydrates, <1g fiber, <1g sugar, 30.9g protein.
Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Mustard Dill Sauce

2/3 cup Hellman's mayonnaise
1/4 cup Creole Mustard
1 tablespoon dried dill
1 teaspoon lemon juice

1. Place all ingredients in a small mixing bowl. Thoroughly combine all ingredients.

2. Cover & refrigerate until time to serve.

Servings: 8        Yield: 1 cup           Total Time: 10 minutes

Nutrition (per serving): 92 calories, 58 calories from fat, 6.6g total fat, 5.1mg cholesterol, 364.5mg sodium, 6.6mg potassium, 6.3g carbohydrates, <1g fiber, 1.3g sugar, <1g protein.


Southwestern Remoulade Sauce

3/4 cup Hellman's mayonnaise
1 tablespoon green onions, finely chopped
1 tablespoon cilantro
1 tablespoon Creole Mustard
1 tablespoon lime juice
2 teaspoons capers
1 teaspoon chili powder
2 teaspoons hot pepper sauce
1/2 teaspoon salt

1. Place all ingredients in a small mixing bowl. Thoroughly combine.

2. Cover and refrigerate until time to serve.

Servings: 8        Yield: 1 cup       Total Time: 25 minutes

Nutrition (per serving): 92 calories, 66 calories from fat, 7.4g total fat, 5.7mg cholesterol, 416.5mg sodium, 18mg potassium, 6.1g carbohydrates, <1g fiber, 1.5g sugar, <1g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2011


Eating Gluten Free; Shelfish