I think I’ve made mention that Halloween is one of my favorite holidays, and with it comes lots and lots of candy options. One of my favorite treats growing up was a box of Cracker Jacks, and to this day the mix of caramel corn and peanuts reminds me of fall. I searched around until I found the recipe below. If you’re a fan of the boxed original, the homemade variety is even more incredible, with the same balance of sweet and salty, but with a true caramel flavor.
4 tablespoons butter, plus more for baking sheet
10 cups plain unsalted popped (from 1/2 cup kernels or a 3.3-ounce bag microwave popcorn) popcorn
1 cup cashews, coarsely chopped (optional)
1/2 cup packed light-brown sugar
1.Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
2.In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
3.Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.
Author:Brandi Rademacher Phone: 253-224-6663 Dated: October 25th 2011 Views: 4,729 About Brandi: Brandi Rademacher with RE/MAX Realty South is the Professional Realtor who other Realtors come to fo...
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