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Cracker Jacks

The popcorn turns out sweet, buttery and very crispy. If you want caramel corn, just use light corn syrup instead of dark
2 quarts (change servings and units)

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

1 Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
2 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.
3 Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
4 Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
5 Remove from oven and turn out onto foil to let cool.
6 Store in a tightly covered container.
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