Subj : Tailgating Grub - 52
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 13:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Cracker Jack
Categories: Snacks, Grains, Nuts
     Yield: 16 Cups

     3 tb Oil; more for greasing the
          - pans
   1/2 c  Popcorn kernels
     1 c  Roasted, salted, red-skin
          - peanuts
     1 ts Pure vanilla extract
   1/4 ts Baking soda
   1/2 c  Unsalted butter; in pieces
     1 c  (packed) light brown sugar
   1/4 c  Molasses
   1/2 ts Salt; more for sprinkling

 Set oven @ 250oF/121oC and grease two large rimmed
 baking sheets with neutral oil.

 Add the remaining 3 tablespoons neutral oil and 2
 kernels to a large pot. Cover and heat over medium. Once
 you hear those first two kernels pop, add the remaining
 kernels, cover and cook, shaking occasionally, until the
 popping slows down, about 4 to 6 minutes. You should
 hear a few seconds of silence between pops. Remove from
 the heat.

 Transfer the popcorn to a large, heatproof bowl and
 discard any unpopped kernels. Add the peanuts to the
 popcorn and toss to combine. Set the vanilla and baking
 soda near the stove for easy access.

 In a small saucepan, stir the butter, brown sugar,
 molasses and salt over medium until the butter melts.
 Once the butter has melted, attach a candy thermometer
 to the side of the pan and cook the mixture,
 undisturbed, until the temperature reaches 248 degrees.

 Remove from the heat and immediately stir in the vanilla
 and baking soda. The mixture will become foamy.
 Immediately pour it over the popcorn and use a wooden
 spoon to coat it evenly.

 Spread the popcorn out onto the two prepared baking
 sheets. Bake until the mixture is dry, about 20 to 25
 minutes, tossing occasionally. The mixture will dry out
 as it cools but may still be slightly sticky. Sprinkle
 with a bit more salt, to taste.

 Let the popcorn cool completely. It's best enjoyed the
 day it's cooked, but you can also store it in an
 airtight container for up to 3 days.

 By: Samantha Seneviratne

 Yield: About 16 cups

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... I'm bored with small fish; the time has come to harpoon a whale.
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