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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Cracker Jack   
    Categories: Snacks, Grains, Nuts   
         Yield: 16 Cups   
       
         3 tb Oil; more for greasing the   
              - pans   
       1/2 c  Popcorn kernels   
         1 c  Roasted, salted, red-skin   
              - peanuts   
         1 ts Pure vanilla extract   
       1/4 ts Baking soda   
       1/2 c  Unsalted butter; in pieces   
         1 c  (packed) light brown sugar   
       1/4 c  Molasses   
       1/2 ts Salt; more for sprinkling   
       
     Set oven @ 250oF/121oC and grease two large rimmed   
     baking sheets with neutral oil.   
        
     Add the remaining 3 tablespoons neutral oil and 2   
     kernels to a large pot. Cover and heat over medium. Once   
     you hear those first two kernels pop, add the remaining   
     kernels, cover and cook, shaking occasionally, until the   
     popping slows down, about 4 to 6 minutes. You should   
     hear a few seconds of silence between pops. Remove from   
     the heat.   
        
     Transfer the popcorn to a large, heatproof bowl and   
     discard any unpopped kernels. Add the peanuts to the   
     popcorn and toss to combine. Set the vanilla and baking   
     soda near the stove for easy access.   
        
     In a small saucepan, stir the butter, brown sugar,   
     molasses and salt over medium until the butter melts.   
     Once the butter has melted, attach a candy thermometer   
     to the side of the pan and cook the mixture,   
     undisturbed, until the temperature reaches 248 degrees.   
        
     Remove from the heat and immediately stir in the vanilla   
     and baking soda. The mixture will become foamy.   
     Immediately pour it over the popcorn and use a wooden   
     spoon to coat it evenly.   
        
     Spread the popcorn out onto the two prepared baking   
     sheets. Bake until the mixture is dry, about 20 to 25   
     minutes, tossing occasionally. The mixture will dry out   
     as it cools but may still be slightly sticky. Sprinkle   
     with a bit more salt, to taste.   
        
     Let the popcorn cool completely. It's best enjoyed the   
     day it's cooked, but you can also store it in an   
     airtight container for up to 3 days.   
        
     By: Samantha Seneviratne   
        
     Yield: About 16 cups   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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