Borden Cracker Jack (Copycat)

Kat's Mom's Note:

A recipe from "Top Secret Recipes" by Todd Wilbur. I loved this as a kid. Today all that is missing is a prize, but heck, who needs a plastic ring anyway? Cooking and preparation time are approximate.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 16

Yield: 4.0 quarts

• 4 quarts popped popcorn
• 1 cup Spanish peanut
• 4 tablespoons butter (1/2 stick)
• 1 cup brown sugar
• ½ cup light corn syrup
• 2 tablespoons molasses
• ¼ teaspoon salt

Directions:

1. Preheat oven to 250 degrees.
2. Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.
3. Combine the rest of the ingredients in a saucepan and stir over medium heat, bringing mixture to a boil.
4. Using a cooking thermometer, bring mixture to a hard-ball stage - 260 degrees, or the point at which the syrup, when dripped into cold water forms a hard but pliable ball.
5. This will take about 20 minutes or until you notice the mixture turning dark brown.
6. Remove popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them.
7. Place mixture back in the oven for 15 minutes and mix well every five minutes, so that all of the popcorn is coated.
8. Cool and store in a covered container to preserve freshness.