Homemade Cracker Jack

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Spanish redskin peanuts

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cups Brown sugar, light packed
  • 1 tsp Kosher salt
  • 1 tsp Vanilla extract

• Snacks

  • 16 cups Popped popcorn

• Dairy

  • 1 cup Butter, unsalted

Found on shugarysweets.com

Description

Ingredients

• 1 cup unsalted butter
• 2 cups light brown sugar, packed
• 1/2 cup light corn syrup
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 16 cups popped popcorn (about 2 1/2 bags of microwave popcorn)**
• 1 1/2 cups spanish redskin peanuts

Directions

• Preheat oven to 250°F. In a small saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil and stir constantly. Once boiling, remove from heat. Add in baking soda and vanilla. Gradually pour over popped corn. Mix well. Add in peanuts. Using two large pans (I use broiler pans, but large lasagna foil pans work too, and easy cleanup), divide popcorn evenly. Place one pan on top rack (middle of oven) and one on bottom rack. Bake for one hour, stirring every 15 minutes (and rotating in the oven). Remove after an hour and allow to cool. Store in airtight containers or ziploc bags. ENJOY.