Recipe: Cracker Jack caramel popcorn
FOX19 - Here is a recipe perfect for Halloween!
15-16 cups plain popped corn – this is about 2 bags of microwave popcorn
2-3 cups salted peanuts or mixed nuts – I like salted
2 sticks real butter
2 cups light or dark brown sugar
½ cup light corn syrup
½ teaspoon salt
1 tablespoon plus 1 teaspoon vanilla
½ teaspoon baking soda
To avoid sticking, use vegetable spray to coat both inside of large bowl, cookie sheets and spoons that you will use. Put popcorn and nuts in bowl. Set aside. Over medium heat, bring to a boil everything but the soda. Boil 5 minutes. Add baking soda and stir. Pour over popcorn mixture, stirring well to coat. Pour onto 2 or 3 greased cookie sheets. Bake 1 hour, stirring every 15 minutes to distribute coating. Let cool for coating to harden. Add cranberries and then store at room temperature, covered.
If you're making this for kids, use regular peanuts (salted or not). If kids have peanut allergies, leave nuts out.
If you're in a big hurry, buy the corn already popped.
Add some dried cranberries or cherries after the popcorn is cool – adds color and nutrition.
Tip: this recipe can be divided in half easily!
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