Cracker Barrel's Hashbrown Casserole Recipe
Servings: 1
Ingredients
- 4 quart Popped popcorn
- 1 c. Spanish peanuts
- 4 Tbsp. Butter
- 1 c. Brown sugar
- 1/2 c. light Corn syrup
- 2 Tbsp. Molasses
- 1/4 tsp Salt
Directions
- Preheat oven to 250 degrees.
- Combine popcorn and peanuts in a metal bowl or possibly on a cookie sheet and place in preheated oven. Combine all other ingredients in a saucepan. Stirring over medium heat, bring the mix to a boil.
- Using a cooking thermometer, bring the mix to the hard-ball stage
- (260-275 degrees). This will take about 20 to 25 min.
- Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mix in a fine stream over them.
- Then place them back in the oven for 15 min.
- Mix well every five min, so which all of the popcorn is coated.
- Cold and store in a covered container to preserve freshness.
Adding to Planner
