Cracker Jack
The holiday season is a time of cherished traditions, and for many families, indulging in delicious treats is at the heart of those traditions. In my family, it wouldn't be Christmas without my Grandma's famous Cracker Jack popcorn.
Ingredients
- 4 quarts of popped popcorn
- 2 cups roasted peanuts
- 2 cups granulated sugar
- ⅔ cup water
- 4 tbsp butter
- ⅔ cups molasses
- 2 tbsp vinegar
- ¼ tsp baking soda
- 1 tsp vanilla extract
Instructions
Preparation:
- Begin by preheating your oven to the lowest setting. This will ensure that your popcorn and peanuts stay warm while you prepare the candy coating.
- Pop the popcorn, removing any un-popped kernels. Place the popped popcorn and roasted peanuts in a large oven-safe bowl.
- Place the bowl in the oven to keep the popcorn and peanuts warm.
Making the Candy Coating:
- Combine the sugar, water, butter, molasses, and vinegar in a saucepan. Stir well to combine the ingredients.
- Turn on the stove and cook until it reaches the hard crack stage, around 300 degrees Fahrenheit. Use a candy thermometer for accuracy.
- Once the desired temperature is reached, remove the saucepan from the heat. Quickly stir the baking soda and vanilla, thoroughly incorporating them into the mixture.
Coating the Popcorn:
- Carefully remove the popcorn and peanuts from the oven. Pour the prepared candy coating over the popcorn and peanuts, gently tossing them until they are evenly coated.
- Line your counter or a baking sheet with wax paper and lightly spray it with cooking spray to prevent sticking. Transfer the coated popcorn and peanuts onto the wax paper, spreading them into an even layer.
- Allow the Cracker Jack to cool and dry thoroughly. This will usually take around 30 minutes to an hour.
- Once dried, break the popcorn into bite-sized pieces. The irresistible aroma of caramel will fill the air, heightening the anticipation of enjoying this sweet treat.