Borden Cracker Jack (Copycat)

Ingredients

• 4 quarts popped popcorn
• 1 cup Spanish peanut
• 4 tablespoons butter (1/2 stick)
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons molasses
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 250 degrees.

2. 2

   Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.

3. 3

   Combine the rest of the ingredients in a saucepan and stir over medium heat, bringing mixture to a boil.

4. 4

   Using a cooking thermometer, bring mixture to a hard-ball stage - 260 degrees, or the point at which the syrup, when dripped into cold water forms a hard but pliable ball.

5. 5

   This will take about 20 minutes or until you notice the mixture turning dark brown.

6. 6

   Remove popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them.

7. 7

   Place mixture back in the oven for 15 minutes and mix well every five minutes, so that all of the popcorn is coated.

8. 8

   Cool and store in a covered container to preserve freshness.