CLONE OF A CRACKER JACK®
This peanutty, caramelly popcorn recipe tastes close to the original. It's very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
Provided by themoodyfoodie
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h35m
Yield 11
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
- Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes.
- Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
- Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 37.4 g, Cholesterol 27.8 mg, Fat 21.8 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 8.4 g, Sodium 313.8 mg, Sugar 26.3 g
JACK DANIEL'S PECAN PIE
Steps:
- 1. preheat oven to 350*. 1-9 inch pie pan,uncooked crust.
- 2. in large bowelbeat eggs slightly.beat in corn syrup,sugar,salt,margarine,and jack daniel's.place pecans bits in bottom of pastry lined pan.pour filling into pastry lined pan.bake at 350* for 55 minutes.cool.
- 3. brush top of pie evenly with mixture of. 1 tbsp.jack daniel's 1 tbsp.corn syrup.
JACK DANIELS TENNESSEE FIRE CHEESECAKE SHOTS
You can use splenda and no sugar cherries. Recommend disposable shot glasses with the small disposable spoons. Can make into cupcake or a pie.
Provided by Patsy Oburn
Categories Other Desserts
Time 30m
Number Of Ingredients 14
Steps:
- 1. Stir together graham crackers (crushed), melted butter, cinnamon, and brown sugar.
- 2. In a large bowl combine cream cheese, sugar, heavy cream, lemon juice, and whiskey. Mix with beater till smooth.
- 3. Remove the cream cheese mixture and place into icing bag or a zip lock; seal, and cut end, and sit aside.
- 4. In medium bowl combine the cherry pie filling and the remaining whiskey and stir till even consistency.
- 5. Use a teaspoon and fill 1/3 of the 2 oz shot glass. Use bottom of a shot glass to compress the crust. Repeat for all.
- 6. Squeeze the pastry bag or zip lock to add the cream cheese into the shot glass.
- 7. Add the cherry topping,
CRACKER JACK - COPYCAT
This recipe has never failed me. The popcorn turns out sweet, buttery and very crispy. If you want caramel corn, just use light corn syrup instead of dark.
Provided by Chilicat
Categories Lunch/Snacks
Time 55m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
- Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
- Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
- Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
- Remove from oven and turn out onto foil to let cool.
- Store in a tightly covered container.
Nutrition Facts : Calories 1717.5, Fat 101.8, SaturatedFat 36.9, Cholesterol 122, Sodium 1195, Carbohydrate 187.8, Fiber 15.1, Sugar 121.6, Protein 33.9
CRACKER JACK DANIELS
Steps:
- Preheat oven to 250. Put the cooked popcorn in a roaster pan and place in the preheated oven. If you want almonds or other nuts, add them here to heat them up too. Combine all the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to the hard boil stage (260). This will take about 20 to 25 minutes. You will notice the mixture turning dark brown. The alcohol cooks off and so does the water from the bourbon, leaving behind just the flavor. Remove the popcorn from the oven. Use a whisk to drizzle the caramel mixture in a fine stream over the popcorn and stir the popcorn at the same time. Get it coated pretty liberally. You know how Cracker Jacks look. That's what you're shooting for. You might not have to use all the caramel mixture. Place the roaster pan back in the oven for 15 minutes. Mix well every 5 minutes, so that all the popcorn is coated. Remove from oven. As the popcorn cools, gently sift every minute to get them to separate and not clump. Use a spoon early so you don't burn yourself with the carmel, but use your hands later to break up the clumps. It will keep trying to clump until the caramel hardens. This takes about 5 minutes. You could have almonds or other nuts with the popcorn, for an even fancier candy -- and more like Cracker Jacks too. Cool and store in a covered container. Mike Dayoub Alpharetta, GA
JACK DANIEL'S TIPSY CAKE
I wanted to post this so I don't ever lose it again. In college, my bestest friend, Alan, and I visited the Opryland Hotel with his parents at Christmas. In one of the gift shops in the hotel, they sell these, as well as at the little shop in Lynchburg. She served this cake and coffee after we got back to their place and opened presents. It was glorious (and not cheap by any means). So, I came home and started searching, playing, and experimenting. I found this through Google and it's exactly like what we had that night. If you're wondering what it's like..think chocolate-coffee-flavored cake on a bender. YUM!
Provided by Redneck Epicurean
Categories Dessert
Time 2h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
- Melt chocolate and set aside to cool down a bit.
- Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
- In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
- With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
- ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
- Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
- Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.
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- Move oven rack to the middle position. Preheat oven to 250 degrees F. Grease a large, disposable aluminum pan with nonstick spray. Pour the popcorn into the pan; set aside.
- In a large saucepan over medium-high heat melt the butter. Add the sugar, corn syrup, and salt. Bring to a boil, then reduce heat to simmer. Simmer the mixture while stirring often, until slightly thickened, about 3-5 minutes. Remove from heat, and stir in the vanilla and baking soda. The baking soda will foam, keep stirring until the foaming subsides. Add the peanuts and pour everything over the popcorn, tossing to coat evening. This will take a couple of minutes to do.
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- 2. Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
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