Difference between revisions of "Cracker Jack"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ⅛ teaspoon [[cream of tartar]] | * ⅛ teaspoon [[cream of tartar]] | ||
| − | == | + | == Procedures == |
# Heat oven to 200°F. | # Heat oven to 200°F. | ||
# Cook all except popped corn over medium heat to 260°F or hard ball stage. | # Cook all except popped corn over medium heat to 260°F or hard ball stage. | ||
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# Let cool. | # Let cool. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category: | + | |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Popcorn Recipes]] | [[Category:Popcorn Recipes]] | ||
[[Category:Corn syrup Recipes]] | [[Category:Corn syrup Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
Latest revision as of 11:06, 15 July 2012
Description
Contributed Catsrecipes Y-Group
Ingredients
- 3 quarts popped corn
- 1 cup brown sugar, firmly packed
- ½ cup butter
- ¼ cup corn syrup
- ½ teaspoon salt
- ⅛ teaspoon cream of tartar
Procedures
- Heat oven to 200°F.
- Cook all except popped corn over medium heat to 260°F or hard ball stage.
- Boil slowly.
- Pour over popped corn.
- Bake for 1 hour, stirring 3 times during baking.
- Let cool.
