Difference between revisions of "Homemade Cracker Jacks"

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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


Directions

  1. A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together.
  2. Mix popcorn and peanuts together in a large bowl or pan.
  3. Cook molasses and sugar together until the mixture reaches a temperature of 235°F on a candy thermometer.
  4. If you don"t have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water.
  5. The syrup is done when it forms a thread as it drops into the water.
  6. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.
  7. Cool and break into chunks with a wooden spoon.
  8. Stored in an airtight container, mixture will keep well for 4 th6 weeks.

References