CARAMEL POPCORN (CRACKER JACKS) 4 quarts popped corn (measured after popping) 1 16 oz container peanuts (optional) 1 cup light brown sugar 1 stick butter 1/4 cup white corn syrup 1/2 teaspoon vanilla 1/3 teaspoon salt
Preheat oven to 250°F degrees. Measure 1 cup of light brown sugar into a medium saucepan (with high sides) and stir in 1 stick of butter, 1/4 cup of corn syrup and a pinch of salt. Bring to a boil, stirring constantly (set timer for 2 minutes). Remove saucepan from heat and quickly stir in 1/2 teaspoon of baking soda and vanilla (mixture will foam up). Stir mixture down. Using a pot or bowl which is large enough to hold all of the popped popcorn, combine popcorn and hot mixture, stirring and tossing to mix thoroughly using a large spoon greased with butter. Add peanuts (optional). When pouring liquid over popcorn be careful because the mixture is HOT. When thoroughly mixed, spread the coated popcorn on a greased baking sheet. Do not overload the baking sheet; bake in multiple batches if necessary. Bake 15 minutes at 250°F; turn over using a silicone spatula and bake another 15 minutes. Allow to cool thoroughly and store in air-tight containers in a cool place. marilyn --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---