Homemade Cracker Jack

By sandycon

Ingredients

• 16 cups freshly-popped popcorn*
• 2 cups roasted, lightly salted peanuts (Spanish or regular)
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons molasses
• 1/2 teaspoon table salt
• 1 teaspoon pure vanilla
• 1/2 teaspoon baking soda
• Sea salt, to taste

Details

Servings 10
Adapted from thekitchn.com

Preparation

Step 1

Preheat oven to 250°. Toss the popcorn and peanuts together in a large mixing bowl (or divide into 2 bowls).

Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup, molasses, and salt. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the temperature reads 250°F on a candy thermometer, about 6 minutes. Remove from heat and stir in the vanilla and baking soda. Working quickly, pour hot caramel over the popcorn and gently toss until all the pieces are evenly coated. (I found it was easiest to toss with my hands once the caramel cooled a little bit.)

Divide the popcorn mixture in half between 2 greased baking sheets, spreading into a thin, even layer. Bake, stirring every 15 minutes, for 50 minutes. Sprinkle Cracker Jack with a little sea salt and allow to cool in pans for 20 minutes. Separate the popcorn into individual pieces with your hands before serving. This is best eaten the day it's made but can be stored in an airtight container for up to 3 days.