Caramel popcorn
This is a homemade version of the popular storebought treat known as Cracker Jacks. The original recipe for Cracker Jacks was pretty much just popcorn, peanuts and maple syrup. The recipe has become a wee bit more sophisticated (but not much, you know).
This is a fantastic recipe to whip out during the holiday season, especially if you want to make treats for your holiday bags, baskets and tins. We don’t know if you have priced crackerjack type candy corn lately, but it is expensive! So your friends would probably love to get a big bag of this for the holidays. Plus Halloween is right around the corner, so you could welcome your Halloween revelers with a bowl of this just waiting for their eager little hands.
4 quarts popped corn (measured after popping)
1 16 oz container peanuts (optional - we prefer using a container of mixed salted nuts instead).
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.
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