Monday, October 7, 2013

Better Than Cracker Jack

So it's a little early for holiday popcorn, but this stuff is so good. I love popcorn in general, but when you mix it with peanuts and caramely topping, it's even better. 

The crazy thing about this recipe is that the popcorn actually stays crunchy. I couldn't believe it. You'd think that pouring buttery, caramely sauce over light and fluffy popcorn that you'd end up with a soggy mess, but NO. This stuff is fantastic. As it's cooling on the waxed paper, you can actually hear it cracking.

I made a double batch of this stuff last Christmas and I am pretty sure that both of them were gone within a day. 

So make it. You won't regret it. Well, you might after you eat entire bag in one sitting, but don't worry. I'm sure you'll get over it. 


Ingredients:
  • 7 quarts plain popped yellow popcorn
  • 2 c. dry roasted peanuts
  • 2 c. brown sugar
  • 1/2 c. light corn syrup
  • 1 tsp. salt
  • 1 c. margarine
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla

Directions
  1. Preheat oven to 250 degrees.
  2. Combine popped popcorn and peanuts in large roasting pan.
  3. In saucepan, combine brown sugar, corn syrup, margarine, and salt. Stir to blend and bring to a boil over medium heat. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.
  4. Remove from heat, and stir in baking soda and vanilla. The mixture should look slightly foamy.
  5. Pour liquid over popcorn mixture and stir to coat as evenly as possible.
  6. Bake for 1 hour, thoroughly stirring every 15 minutes. 
  7. Allow popcorn to cool completely on waxed paper. Separate chunks into pieces if need be.

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