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

MMMMM

... I'm bored with small fish; the time has come to harpoon a whale.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)