Copy Cat Cracker Jack Food Network Version

This is from the May 2013 issue of Food Network Magazine. Just made it with mixed results... I don't know if it was using Splenda or me learning to use induction but it cooked up WAAAAY quicker than they said, and didn't coat all the pieces. But the flavor is spot on. I am posting their recipe with the substitution of Splenda for sugar just to see if the carbs are even reasonable for a diabetic. But if you don't have that concern I'd fall back on real sugar.

• Ready In: 35 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 2  tablespoons  vegetable oil, plus more for baking sheet
• 1⁄3 cup  popcorn
• 1  cup Splenda sugar substitute
• 3  tablespoons dark corn syrup
• 2  tablespoons molasses
• 2  teaspoons  peanut oil
•  kosher salt
• 1⁄2 cup raw peanuts

Directions

1. 1. Put the vegetable oil and a few test kernels in a large pot. Heat over medium high heat until the kernels pop, then add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer popcorn to a bowl.
2. 2. Lightly oil a baking sheet. I used a heavy coat of PAM.
3. 3. Wipe out the pot, then add sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt, and the peanuts.
4. 4.Cook over medium high heat until a candy thermometer reads 290 degrees, about 8 minutes.
5. 5. Remove from heat and stir in the popcorn until coated.
6. 6. Transfer the caramel corn to the baking sheet and let cool, then break into small pieces.
7. 7. ENJOY!