BJ Brinker’s Home Cooking: Mock Cracker Jacks

 It is best to prep your ingredients before starting the recipe.    I like to take my bag sealer and cut squares in waxed paper.  I seal 3 edges and then put a small toy or sticker in it.  I then seal up the last edge.   I make little bags of cracker jacks and then put the toy surprise in it.   The kids and adults love it.  

MOCK CRACKER JACKS

 (makes about cups)

Ingredients:

*2j tablespoons vegetable oil (for popping popcorn)

*1/2 cup popcorn kernels (I actually make it just a little under a 1/2 cup)

*1 1/2 cups salted spanish peanuts 

*1/2 cup butter, cut into pieces (for easier melting)

*1 cup brown sugar, packed

*1/4 cup light corn syrup 

*1/4 cup molasses 

*1 teaspoon salt

*1 teaspoon pure vanilla extract 

*1/4 teaspoon baking soda

Directions:

~Pop the popcorn in the vegetable oil until done.

~Remove any kernels that haven’t popped.

~Place popped corn and Spanish peanuts into a large bowl.

~Preheat oven to 250 degrees.

~Spray 2 large cookie sheets with cooking spray or lightly grease.

~In a small saucepan, stir in butter, browns sugar, molasses, corn syrup and salt over medium heat until the butter melts.

~Add a candy thermometer if you have one.

~Allow mixture to cook (without stirring) until it reaches 248 degrees (or about 3 -5 minutes once it starts to boil).

~Remove from heat and stir in vanilla extract and baking soda.

~Pour it immediately over the popcorn and Spanish peanuts stirring until well coated.

~Transfer unto prepared pans.

~Bake for 30 minutes, stirring half way through.

~Remove from oven and allow to cool completely (it will crisp up as it cools).