Original Cracker Jacks in the Slow Cooker

By gbvampy1

We ate so much of this that we didn't eat any dinner!

It was very, very good. And very, very sticky.

We weren't smart enough to seal it up in an airtight container overnight, so it went all stale and funky over night.

the exact same way the real cracker jacks does!

Ingredients

• 1 cup brown sugar
• 2 tablespoons molasses
• 4 tablespoons butter
• 1/2 cup light corn syrup
• 1 to 2 cups peanuts (if salted, decrease salt by 1/3 or so)
• 1 teaspoon kosher salt
• 1 cup popcorn kernels
• parchment paper or nonstick foil

Preparation

Step 1

--put the sugar, corn syrup, molasses, and butter into your crockpot and set on high.
--pop the corn.
and then some more because your kids will eat it all.

Get out a few mixing bowls in preparation for the popcorn coating.

Spread out a bunch of nonstick foil or parchment paper on your counter top or the floor so the popcorn will have room to cool and dry.

I used the floor. (capital K classy I tell you.... ) ;-)

You are melting and heating the corn syrup mixture until everything is hot and bubbly.

This will take 1-3 hours, depending upon the size of your crockpot and your altitude.

Check on your concoction after 45 minutes, and every 15 min thereafter.

he EHow article I referred to said to use a candy thermometer and that it is done at 250 degrees --- I don't like candy thermometers, so eyeballed it.

When the candy coating looks hot, bubbly and everything is completely melted, mix in your popcorn and peanuts.

If you don't have a big enough crockpot for everything to fit in nicely, put the popcorn in a large mixing bowl and carefully ladle the hot syrup over the top and mix with wooden spoons.

You may need to do a couple of batches.

It is okay if it doesn't look "perfect"--this is just for fun!

Spread the popcorn on the Release foil or parchment paper and sprinkle with the Kosher salt.

Taste--depending on how salty your peanuts were, you may need less or more salt.