So, here's my "share" and hopefully good deed for the day. Maybe I'll post a new recipe each day for national food holidays. There is always one, you'd be totally surprised how many and what weird foods are out there that have a "national day". Who makes this stuff up anyway?
Cracker Jacks Caramel Corn Recipe
Ingredients:
1/2 cup unpopped popcorn kernels
1-12oz can of Spanish Peanuts
1 1/2 cups brown sugar
1/3 cup light corn syrup
1 teaspoon salt
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 large cookie sheet, greased
Directions:
In an air popper, pop the kernels according to your machine’s manual. My machine only allows you to pop 1/3 cups at a time, so make sure you follow your machine’s capacity instructions. You should have almost 4 quarts of popped popcorn using 1/2 cup of kernels. Dump the popcorn and the Spanish peanuts in a clean tall paper grocery bag. Preheat oven to 300 degrees F. In a medium sauce pan, combine brown sugar, corn syrup, butter,and salt over medium heat and allow to gently boil for 5 minutes stirring occasionally. Turn off heat and stir in baking soda and vanilla. Carefully and immediately pour caramel sauce into the paper grocery bag and stir the sauce, popcorn, and nuts with a wooden spoon until the sauce is evenly distributed. Take the popcorn mixture and evenly scatter it between both greased cookie sheets. Bake for 45 minutes, stirring the popcorn every 15 minutes. Allow to cool and break up the pieces (if desired). Store in zip lock bags or airtight containers. Enjoy! *
*Side note, I changed the recipe to be for 1/2 cup of kernel from the original of 1 cup. I found 1/2 a cup to be ideal. But for a lighter recipe, use a whole cup of kernels and it will not be as sweet.
You can view the entire recipe WITH PHOTOS (yay, love photos) at Savory Sweet Life's blog.
Buon appetito!
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