Difference between revisions of "Cracker Jack"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* 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. | ||
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.
