Difference between revisions of "Homemade Cracker Jacks"
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# A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the [[popcorn]] and [[nuts]] together. | # 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 [[peanut]]s together in a large bowl or pan. | # Mix [[popcorn]] and [[peanut]]s together in a large bowl or pan. | ||
Latest revision as of 16:03, 11 July 2012
Description
- Yield: 40 oz
Ingredients
- 4 cups popped corn
- 1 cup peanuts
- ½ cup molasses
- ¼ cup sugar
Procedures
- 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.
