Cracker Jack, homemade version
Source of Recipe
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List of Ingredients
Cracker Jack, homemade version
6 quarts Unseasoned popped popcorn
2 cups Brown sugar
1/2 cup Light corn syrup
2 Sticks butter
1 tsp. Salt
1/4 tsp. Cream of tartar
1 tsp. Baking soda
peanuts
Preheat over to 200 degrees F. Divide the popcorn and
nuts between two large bowls.
Oil 2 lipped cookie sheets very well and set aside. In a deep saucepan,
combine
brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy
thermometer.
Bring to a boil and cook the mixture over medium heat for about 5 min,
stirring
occasionally, until the thermometer registers 260 degrees F.(hard ball stage).
Remove from the heat and quickly stir in baking soda. The mixture will foams.
Pour the syrup mixture over the popcorn mix, half into each bowl. Work quickly to
coat all the popcorn with the caramel. Spread popcorn evenly on the cookie
sheets and bake for 1 hour, stirring 3 times. Remove from oven and spread
popcorn on wax paper to cool, breaking up the larger pieces, if necessary.
Store in airtight container.Recipe
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