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cracker-jacks recipe

Date: Wed, 3 Nov 1999 07:23:20 -0500 
From: Holli Rodrigues (HRODRIGUES@ctiusa.com)
Message-Id: (ED97D2824517D2119C8D00A0C9B428D72942CF@outlook.ctiusa.com)

CRACKER JACKS                         
This is a variation on the American classic that turns it into a 
macrobiotic recipe. Don't start running for the doors--it's pretty 
tasty and macrobiotic foods are about as good for you as you can get.  

1/4 cup popcorn kernels 
sea salt 
1/2 cup barley malt 
1/2 cup rice syrup 

We're going to prepare the popcorn without any oil. Place a saucepan 
over a medium to low heat. In the pan place 4 kernels of corn and 
cover lightly. When the kernels have popped, the pan is ready, so put 
all the kernels in. When there are no more popping sounds, it's done. 
Pour the popcorn into a large bowl. 

In a saucepan, heat the barley malt and rice syrup, bringing them to a 
boil. Reduce the heat and simmer for another 2 minutes. Pour almost 
all of the hot sweetener over the popcorn and mix well. Make sure you 
have covered all of the popcorn with the sweetener.  

In a nonstick pan, spread out the popcorn. With the remaining 
sweetener, brush any missed pieces. Place in an oven heated to 375 
degrees. When the sweetener begins to darken, the cracker jacks are 
done. Be careful not to burn the sweetener--it heats quickly.  

Remove, let cool. After you have found your toy surprise to include, 

kwvegan vegan