Difference between revisions of "Homemade Cracker Jacks"
RealRecipes (talk | contribs) m (Text replace - "Category:Kid-friendly Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Pour hot syrup mixture over the [[popcorn]] nut mixture and stir to coat evenly. | # Pour hot syrup mixture over the [[popcorn]] nut mixture and stir to coat evenly. | ||
# Cool and break into chunks with a wooden spoon. | # Cool and break into chunks with a wooden spoon. | ||
| − | # Stored in an airtight container, mixture will keep well for 4 th6 weeks. | + | # Stored in an airtight container, mixture will keep well for 4 th6 weeks. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Candy Recipes]] | [[Category:Candy Recipes]] | ||
Revision as of 09:52, 6 May 2012
Description
- Yield: 40 oz
Ingredients
- 4 cups popped corn
- 1 cup peanuts
- ½ cup molasses
- ¼ cup sugar
Directions
- A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together.
- Mix popcorn and peanuts together in a large bowl or pan.
- Cook molasses and sugar together until the mixture reaches a temperature of 235°F on a candy thermometer.
- If you don"t have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water.
- The syrup is done when it forms a thread as it drops into the water.
- Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.
- Cool and break into chunks with a wooden spoon.
- Stored in an airtight container, mixture will keep well for 4 th6 weeks.
