CRACKER JACK - COPYCAT

Cracker Jack - Copycat image

This recipe has never failed me. The popcorn turns out sweet, buttery and very crispy. If you want caramel corn, just use light corn syrup instead of dark.

Provided by Chilicat

Time 55m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

10 cups popped popcorn
1 1/2 cups cocktail peanuts
1/4 teaspoon baking soda
1 cup firmly packed light brown sugar
1/4 cup dark corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon vanilla

Steps:

Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
Remove from oven and turn out onto foil to let cool.
Store in a tightly covered container.

Nutrition Facts : Calories 1717.5, Fat 101.8, SaturatedFat 36.9, Cholesterol 122, Sodium 1195, Carbohydrate 187.8, Fiber 15.1, Sugar 121.6, Protein 33.9