Cracker Jill (cracker Jack Copycat)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1/2 cup popcorn
• 1/2 cup molasses
• 2/3 cup sugar
• 1/2 cup corn syrup
• 1 tablespoon butter
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup spanish peanut

Recipe

• 1 heat oven to 250°; line two rimmed baking sheets with parchment paper.
• 2 pour oil and corn into a large pot; cover, heat over medium high and when sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out any old maids (unpopped kernels) and set aside.
• 3 mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the mixture reaches the hard-ball stage on a candy thermometer, 260°; stir in the butter, then the baking soda and salt.
• 4 the mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
• 5 stir in the peanuts until coated with caramel.
• 6 pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
• 7 turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
• 8 crisp in the oven for 15 minutes, stirring once or twice; turn off the heat, but leave the caramel corn inside until cool, an hour or more; break up any chunks.