Name: Peanut Caramel Corn
Yield: Makes 13 cups (26 oz/700 g)
Cuisine: American
Ingredients: Light molasses, 2 tablespoons; Dark brown sugar, ½ cup (3½ oz/105 g) firmly packed; Safflower oil, 2 tablespoons; Unsalted butter, 5 tablespoons (2½ oz/75 g), at room temperature; Vanilla extract, ½ teaspoon; Salt, ¼ teaspoon; Light corn syrup, ⅓ cup (3½ oz/105 g); Popcorn kernels, ½ cup (3 oz/90 g); Baking soda, ½ teaspoon; Salted roasted peanuts, 1 cup (5 oz/155 g)

Preparation info

Makes
13 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

The sweet treat known as cracker jack debuted at the chicago world’s fair in 1893 and has been a hit ever since. Here, there’s no prize inside, but the fresh popcorn, molasses-laced caramel, and roasted peanuts provide plenty of flavor to make up for it.

Ingredients

Safflower oil, 2 tablespoons
Popcorn kernels, ½ cup (3 oz

Americas
United States
Chicago
Chocolate
Confectionery
Vegetarian
Gluten-free

Method

Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Put the safflower oil and 3 popcorn kernels in a large soup pot, cover, and heat over medium-high heat until the kernels pop. Add the remaining kernels, cover, and cook, shaking

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