Thursday, May 15, 2014

Homemade Cracker Jack

Homemade Cracker JackIngredients:1/2 cup popcorn kernels (about 13 cups popped popcorn)
1 1/2 cups brown sugar
3/8 cup corn syrup
9 tablespoons unsalted butter, melted
3 tablespoons water
3/8 teaspoon salt
3 teaspoons vanilla
3/4 teaspoon baking soda
1 1/2 cups lightly salted peanuts
Directions:Preheat oven to 250 degrees. Line a cookie sheet with parchment paper. Set aside
Coat a large mixing bowl with nonstick cooking spray and put the popped popcorn and peanut in it.  Mix them together gently.
In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water.  Bring to a simmer over medium high heat. Continue to simmer, stirring constantly until the mixture reaches 250 degrees F on a candy thermometer, or about 4 minutes.
Turn off the heat and stir in the vanilla and baking soda.  Immediately pour the hot mixture over the popcorn.  Use a rubber spatula to gently fold the caramel into the popcorn/peanut mixture until all is coated.
Transfer all to the prepared baking sheet, spreading it out evenly.
Bake for 1 hour at 250, stirring every 20 minutes. Remove from oven and cool.  Gently break up the popcorn.  Serve immediately or store in an airtight container for up to 5 days.
(Because of the extra caramel glaze, it was necessary to turn the popcorn over every 20 minutes during the cooking time in the oven)
Serves 12

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