Domestic Diva Experiment: Cracker Jack-like Caramel Corn

Warning: This stuff is so good and so addictive! We like it better than packaged cracker jacks or similar sweets, because it's not as sticky and there's not an overwhelming amount of "goo" on the popcorn. I used almonds in the batch I made, in place of the peanuts, because that is what we had on hand. So yummy!

CARAMEL POPCORN (CRACKER JACKS)

Recipe from COOKS.COM

4 quarts popped corn (I used a regular bag of microwave lightly salted popcorn)
1 16 oz container peanuts (optional, or use almonds or your favorite nut)
1 cup light brown sugar
1 stick butter
1/4 cup white corn syrup
1/2 teaspoon vanilla
1/3 teaspoon salt

Preheat oven to 250°F degrees.

Measure 1 cup of light brown sugar into a medium saucepan (with high sides) and stir in 1 stick of butter, 1/4 cup of corn syrup and a pinch of salt.

Bring to a boil, stirring constantly (set timer for 2 minutes).

Remove saucepan from heat and quickly stir in 1/2 teaspoon of baking soda and vanilla (mixture will foam up). Stir mixture down.

Using a pot or bowl which is large enough to hold all of the popped popcorn, combine popcorn and hot mixture, stirring and tossing to mix thoroughly using a large spoon greased with butter. Add peanuts (optional). When pouring liquid over popcorn be careful because the mixture is HOT.

When thoroughly mixed, spread the coated popcorn on a greased baking sheet. Do not overload the baking sheet; bake in multiple batches if necessary.

Bake 15 minutes at 250°F; turn over using a silicone spatula and bake another 15 minutes.

Allow to cool thoroughly and store in air-tight containers in a cool place.