Homemade Cracker Jack

• 1 3/4 ounces (about 5 cups) freshly popped popcorn, lightly salted
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 1/2 ounces salted Spanish peanuts
• 3 ounces brown sugar
• 1 1/2 ounces light corn syrup
• 1 1/2 ounces unsalted butter, melted
• 2 teaspoons molasses
• 1 pinch kosher salt
• 1 pinch fine sea salt (optional)

1. Preheat oven to 250u0b0 F. Line a baking sheet with parchment paper or a Silpat mat.
2. In a large bowl, place the freshly popped popcorn. Set aside until ready to use.
3. Measure out the baking soda, vanilla extract, and Spanish peanuts separately and set each aside until ready to use.
4. In a small pot, combine the brown sugar, corn syrup, butter, molasses, and salt. Bring the mixture to a boil, over medium-high heat, and cook to 250u0b0 F (around 1 to 2 minutes after it begins to boil).
5. Remove from heat and immediately stir in the baking soda and vanilla until thoroughly combined. Pour over the popcorn and gently but quickly stir the mixture to evenly coat all the popcorn kernels. Add in the peanuts and gently stir to distribute evenly.
6. Pour the mixture out onto the prepared baking sheet. With the back of a spatula, quickly spread it out into a single layer. Bake for 1 hour, stirring mixture halfway through.
7. When done, remove from oven and stir the caramel corn once more. If using, sprinkle with the fine sea salt. Set on a cooling rack and allow it to cool. Once cool, enjoy right away or store in an airtight container for 3 to 5 days.

baking soda, vanilla, peanuts, brown sugar, corn syrup, unsalted butter, molasses, kosher salt, salt

Taken from food52.com/recipes/38672-homemade-cracker-jack (may not work)