Caramel Corn or Copycat Cracker Jacks 

DH and I just returned from an incredible trip to Switzerland where we hiked and enjoyed the fabulous views

and for the first time ever, instead of going to a hotel, took an apartment (and were able to invite our youngest, Netanel, Ayelet and Benaya to join us, was lovely). I wound up (knowing in advance) cooking dinner only since once you taste the incredible bread and rolls from the bakery, that’s breakfast with butter, jam and cheese and for lunch, rolls with tuna salad for the most part. So I kept my hand in, so to speak, cooking wise. Kudos to the amazing kosher butcher where we purchased our supplies in Zurich, the meat, sausage and aufschnit (homemade salamis) were just outstanding!

During the trip I felt great but I came home feeling somewhat pulled down and apparently picked up a virus. So what does one do to occupy themselves when under the weather? Make some candy, of course! I was dreaming (weirdly, I admit) of making this for the longest time and decided to play around with it. It’s surprisingly easy to make, the only patience you need is the very low temp baking of the coated popcorn in the oven which takes about an hour but since that’s passive time, no big. I gotta tell you, this took me back to childhood and since it’s quite extraordinarily like that yummy box of goodness (with the surprise inside! no mine didn’t have it 🙂 ) I was really pleased. DH made me bring the rest to the office so we wouldn’t pig out on it and another ex-pat like me also said it took her back to her childhood. It disappeared so fast in the office that I only snagged one more bite! So, success, delish and fun to make, eat and share. Onward!

I only had the popcorn you pop in the bag at home so I popped it (heh) into the microwave and it comes out to 9-10 cups of popcorn, which is just right. Otherwise, just pop yourself some popcorn old style. So gather your ingredients

and preheat your oven to 250 F/120 C, this is not an error, you really want the oven heat this low so your caramel coating won’t burn. K. Now take yourself a small (2 quart works well) pot and place the corn syrup, butter/marg, brown sugar, salt and vanilla in it

and cook together, stirring with wooden spoon

till sugar melts (about 4 minutes or so) and scrape sides with spoon. Then let cook for five minutes without stirring at all, letting bubble on medium boil. It’ll bubble and pop a bit sorta like lava.

Good. Remove from heat and add the baking soda, stirring up a storm to incorporate. This’ll turn the mixture a medium brown in color, lightening it and it’ll rise up in the pan somewhat.

Don’t let cool, rather immediately pour oven your popcorn and peanuts in the bowl. Stir, stir, stir till completely coated.

Take a rimmed baking sheet and line it with parchment paper. Take the coated popcorn and peanuts and spread in one layer in the pan (it should fit just right) It will spread out beautifully if you do it right away.

Pop into the oven and set your timer for 50 minutes to an hour (peek at it, don’t let it burn!) Mine took the whole hour but if your oven runs hot, beware. Remove pan and let cool in pan on wire rack. When cool, break up into the size chunks you like. Take me out to the ballgame!!! Delish.

Caramel Corn or Copycat Cracker Jacks 

9-10 cups popped popcorn 

2 cups roasted peanuts 250 grams

1 cup brown sugar, firmly packed 220 grams 

1/2 cup Karo light or dark corn syrup 120 ml

1/2 cup butter/marg 113 grams 

1/2 tsp salt

1/2 tsp vanilla

1/2 tsp baking soda

Directions:

Preheat oven to 250 F/120 C. Line rimmed baking sheet with parchment paper. 

Combine popcorn and peanuts in large bowl.  In a heavy 2-quart pot, combine brown sugar, corn syrup, butter/margarine, salt and vanilla. Bring to the boil, stirring till ingredients melt together, and sugar dissolves. Boil for five minutes, without stirring on medium high heat, mixture will bubble. Remove from heat and stir in baking soda. Stir well, mixture will rise somewhat in pot and lighten in color. Stir well and pour over popcorn/peanut mixture in bowl, stirring to coat all thoroughly. Place coated popcorn and peanuts on parchment on pan spreading out to cover in one layer.

Bake for about 1 hour. Remove and let mixture cool in pan on wire rack. Break apart into the size chunks you desire and store in an airtight container.