Cracker Jack Recipe:
Preheat oven to 300 degrees.
8 cups popped corn – unsalted and not buttered
3/4 cup packed brown sugar
1/4 cup butter
3 TBSP light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla extract
1 cup Spanish peanuts (shelled & salted)
Mix and spread popcorn and peanuts on greased jelly roll pan.
Combine all other ingredients EXCEPT baking soda and vanilla in 2 quart saucepan.
Cook until butter melts, stirring often to prevent burning. Cook and stir for additional 3 minutes over low/medium heat – not boiling.
Remove from heat.
Quickly stir in baking soda and vanilla. Pour over popcorn mixture and gently stir to coat all popcorn and peanuts. Cool.
(If you have peanut allergies in your home, you can make this recipe without the nuts.)