MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Cracker Jack
Categories: Snacks, Grains, Nuts
Yield: 16 Cups
3 tb Oil; more for greasing the
- pans
1/2 c Popcorn kernels
1 c Roasted, salted, red-skin
- peanuts
1 ts Pure vanilla extract
1/4 ts Baking soda
1/2 c Unsalted butter; in pieces
1 c Light brown sugar; packed
1/4 c Molasses
1/2 ts Salt; more for sprinkling
Set oven @ 250 F/121 C and grease two large rimmed baking sheets
with neutral oil.
Add the remaining 3 tb neutral oil and 2 kernels to a large pot.
Cover and heat over medium. Once you hear those first two kernels
pop, add the remaining kernels, cover and cook, shaking
occasionally, until the popping slows down, about 4 to 6 minutes.
You should hear a few seconds of silence between pops. Remove from
the heat.
Transfer the popcorn to a large, heatproof bowl and discard any
unpopped kernels. Add the peanuts to the popcorn and toss to
combine. Set the vanilla and baking soda near the stove for easy
access.
In a small saucepan, stir the butter, brown sugar, molasses, and
salt over medium until the butter melts. Once the butter has
melted, attach a candy thermometer to the side of the pan and cook
the mixture, undisturbed, until the temperature reaches 248 F.
Remove from the heat and immediately stir in the vanilla and baking
soda. The mixture will become foamy. Immediately pour it over the
popcorn and use a wooden spoon to coat it evenly.
Spread the popcorn out onto the two prepared baking sheets. Bake
until the mixture is dry, about 20 to 25 minutes, tossing
occasionally. The mixture will dry out as it cools but may still be
slightly sticky. Sprinkle with a bit more salt, to taste.
Let the popcorn cool completely. It's best enjoyed the day it's
cooked, but you can also store it in an airtight container for up
to 3 days.
Recipe by Samantha Seneviratne
Recipe FROM:
https://cooking.nytimes.com
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