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
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