Cracker Jill (cracker Jack Copycat)

Name: Cracker Jill (cracker Jack Copycat)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Hey Jude

"I found this in a Chicago Tribune article on Chicago baseball history. They called Cracker Jack the "primordial American snack". I don't know about that but I do know that this stuff is really tasty!"

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Ready In:: 1hr 30mins
Ingredients:: 9
Serves:: 6

ingredients

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

directions

Heat oven to 250°; line two rimmed baking sheets with parchment paper.
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.
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.
The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
Stir in the peanuts until coated with caramel.
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.
Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
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.