Copy Cat Cracker Jack Food Network Version

• 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

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!

vegetable oil, popcorn, splenda sugar substitute, corn syrup, molasses, peanut oil, kosher salt, peanuts

Taken from www.food.com/recipe/copy-cat-cracker-jack-food-network-version-501604 (may not work)