Borden Cracker Jack (Copycat) Recipe #212251
A recipe from "Top Secret Recipes" by Todd Wilbur. I loved this as a kid. Today all that is missing is a prize, but heck, who needs a plastic ring anyway? Cooking and preparation time are approximate.
by Kat's Mom
1 hour | 15 min prep
SERVES 16 , 4 quarts
- 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
- Preheat oven to 250 degrees.
- Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.
- Combine the rest of the ingredients in a saucepan and stir over medium heat, bringing mixture to a boil.
- 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.
- This will take about 20 minutes or until you notice the mixture turning dark brown.
- Remove popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them.
- Place mixture back in the oven for 15 minutes and mix well every five minutes, so that all of the popcorn is coated.
- Cool and store in a covered container to preserve freshness.
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5 stars