Peanut Cracker Jacks

• 10 c. warm popped popcorn (1/2 c. popcorn, 1/4 c. oil)
• 1 1/2 c. cocktail peanuts
• 1/2 c. margarine (1 stick)
• 1 c. firmly packed brown sugar
• 1/4 c. dark corn syrup (or light Karo)
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1/2 tsp. vanilla extract

1. Mix together popped corn and peanuts in a very large bowl or roaster pan.
2. Keep warm in a 250u0b0 oven.
3. Melt margarine in a heavy two-quart saucepan.
4. Stir in brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly, using medium heat. Boil without stirring for 5 minutes.
5. Remove from heat; stir in baking soda and vanilla.
6. Quickly pour over popcorn-peanut mixture, tossing until kernels and nuts are well coated.
7. Spread out in shallow baking pan or large sheet.
8. Bake at 250u0b0 for 45 minutes, stirring once every 15 minutes, then remove from the oven.
9. Turn out on aluminum foil to cool.
10. Break into pieces. Store in tightly covered container.
11. Makes 3 quarts and stores well in a gallon jar.
12. Mixture does not have crisp texture until cooled.

oil, cocktail peanuts, margarine, brown sugar, corn syrup, salt, baking soda, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207497 (may not work)