Homemade Crackerjacks

  Believe it or not, my kids have never eaten Crackerjacks.  On rare occasions, my sister and I would enjoy a box.  The only thing missing from these is the box and of course, the much anticipated prize.  (My favorite prize was always the temporary tattoo.)  Since all 3 kids are home , I thought the two older ones could help me prepare this.  It was fun for all.
   I thought I had large amounts of the necessary ingredients, but I was wrong.  I had to add light agave syrup because I ran low on corn syrup,  and dark brown sugar was added to the light brown sugar.  I couldn't taste the difference.  Yummy and all natural.  (You noticed how I didn't use the nutritious or healthy.)
  This recipe is from the blogger Brown Eyed Baker.  Yields 10 cups

10 cups freshly popped plain popcorn
1 cup light brown sugar
1/4 cup corn syrup
6 tablespoons unsalted butter (melted)
2 tablespoons water
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 cup lightly salted peanuts

• Preheat oven to 250 degrees. Line rimmed baking sheet with parchment paper
• Coat bowl with cooking spray.  Place popped corn in bowl
•  Place brown sugar, corn syrup, butter, salt and water in a pot and bring to a simmer over medium-high.  Continue to simmer until the temperature reaches 250 degrees on a candy thermometer. (about 3 to 5 minutes)
• Remove from heat and whisk in vanilla and baking soda
• Immediately, pour mixture over popcorn.  Use a rubber spatula, and gently fold caramel in until coated
• Stir in peanuts and transfer mixture to baking sheet.  Spread out
• Bake 1 hour, stirring every 20 minutes
• Remove from oven and cool on a wire rack for 20 minutes
• Gently break up popcorn
• Serve immediately or store in an airtight container for up to 5 days.  (you will be lucky if it lasts 10 minutes, never mind 5 days)

-Queenie Cuisine