Homemade Crackerjacks

Pocket

Serves 12

You'll Need

Optional: 1 cup unsalted peanuts

Prep and Cook

Preheat oven to 300 degrees F and line a baking sheet with parchment paper. Spread popcorn in a single layer (with peanuts, if desired) on the baking sheet and set aside.
Lightly oil a rubber spatula with olive or vegetable oil, or non-stick spray. Set aside.
To make hot caramel, place butter in a saucepan set over medium-high heat. Add brown sugar, corn syrup, molasses, salt and 2 tablespoons of water. Bring to a rolling boil and cook for 3 minutes, stirring thoroughly every minute.
Remove from stovetop and add vanilla and baking soda. Stir well.
Immediately pour hot caramel mixture over popcorn and evenly coat using the spatula.
Bake popcorn for 30 minutes. Remove from oven and completely cool on the baking sheet. Break up into pieces and store in a covered bowl for up to five days.

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