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Quacker Jack

By: JIGSAW  
"This is a good recipe that my Mom used to make for my Grandpa when he was hooked on Poppycock."

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (6)

Rate/Review | 310 people have saved this

 

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Original Recipe Yield 5 quarts
 

Ingredients

  • 2 1/2 cups unpopped popcorn
  • 2 cups vegetable oil for frying
  • 1 cup peanuts
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Directions

  1. In a 4-quart pan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Spread freshly popped corn on a large shallow sheet pan. Put it in a very slow oven, 250 degrees F (120 degrees C), to keep warm and crisp. Place popped corn in oven to keep warm. Repeat until all corn has been popped, for a total of 5 quarts popped corn.
  2. Cook and stir peanuts in 2 tablespoons of butter or margarine, about 5 minutes. Drain on paper towel and sprinkle with salt. Fold peanuts into popped corn.
  3. Combine butter, brown sugar, corn syrup, and salt in a heavy 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage, 248 degrees F (118 degrees C), about 5 minutes.
  4. Remove from heat and stir in baking soda. Syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve, or store. Store in an airtight container and set in a cool place.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 171 | Total Fat: 8.1g | Cholesterol: 12mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2003 by RAINEYDAYGIRL 
This was really good popcorn. I didn't bake it as long as it called for, but it turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by DARTHVADER 
very munchie, yummy caramel corn- the whole family loves it. For me, I make the popcorn the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2007 by NEWSAHMOM 
Excellent recipe!! I made this as part of my Christmas gifts and it was a hit. I am making... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2006 by LITTLELEO 
Everyone loved this. Has a rich, buttery taste. Excellent! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2007 by Stacey 
I also only used 1 cupu of popcorn kernels and it popped plenty. I like more peanuts in my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by ANNIEFRAN 
This tastes awesome, however the ratio of popcorn to caramel is off and the amount of oil is... MORE

 
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