Betty's CrackerJack Attack

Bettyskitchen's picture

Dec. 13, 2012

In this video, Betty demonstrates how to make Crackerjack. This is just like the traditional sweet treat that you can buy in a box with a toy (but no toy!).

Ingredients

Popped popcorn 10 Cup (160 tbs)
Pecans 1/2 Cup (8 tbs) , chopped
Almonds 1/2 Cup (8 tbs) , slivered
Butter 1/2 Cup (8 tbs) (1 stick)
Light brown sugar 1 Cup (16 tbs) , firmly packed
Light corn syrup 1/4 Cup (4 tbs) (Karo)
Salt 1/2 Teaspoon
Baking soda 1/2 Teaspoon

Directions

GETTING READY

1. On a large rimmed baking pan, lay popped popcorn.

2. Sprinkle pecans and almonds evenly on top.

3. Preheat oven to 300 degree F.

MAKING

4. Pop the pan in oven and bake.

5. Meanwhile for syrup, in a small pot, add butter, brown sugar, corn syrup, and salt. Place the pot on medium low heat. Stir continually and cook until sugar dissolves.

6. Let the mixture boil for 5 minutes or until it reaches 248 degree F when measured with candy thermometer.

7. Remove the pot from heat and drop baking soda in it. Mix well.

8. Now, pour the hot sauce into the pan with corn and nuts. Stir gently to coat well.

9. Place the pan back into the oven at 300 degree F, and bake for 45 minutes. Stir after every 15 minutes.

10. Remove the pan from oven when the sauce is baked, and is a bit darker than caramel.

SERVING

11. On a serving platter, transfer the Crackerjack and serve immediately.

TIPS

Watch popcorn and nuts carefully while baking.

You can store crackerjack in airtight container for a week or so.

You need 1 cup of nuts for the recipe. Use any kind of nuts you like.

If your oven becomes too hot then bake at 250 degree F.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 452Calories from Fat 249

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 286 mg11.92%

Total Carbohydrates 50 g16.7%

Dietary Fiber 2 g8%

Sugars 38 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet