Homemade Cracker Jack

Myrna and I are old enough to remember when one of those small boxes of cracker jack was a real treat – and not just because there was a small prize in it.  We still like it because it’s not nearly as sweet as many coated popcorn mixes.  I used “Grandma’s” molasses in this – it’s a little sweeter than Brer Rabbit brand.  About the only thing wrong with this recipe is the difficulty leaving it alone!    I have also made it without the peanuts and it’s still good.   It's a great picnic or camping snack to take along.                                    

Homemade Cracker Jack

  4               Cups  Popcorn -- popped

  1               Cup  Peanuts -- shelled

     1/2         Cup  Molasses

     1/4         Cup  Sugar

Mix popcorn and peanuts together in a large bowl or pan

Cook molasses and sugar together until the mixture reaches 235° on a candy thermometer.

(You can test the syrup by letting some drop from a spoon into a cup of cold water.  The syrup is done when it forms a thread as it drops into the water).

Pour the hot syrup mixture over the popcorn nut mixture and coat evenly.  Cool and break into chunks with a wooden spoon.  (I poured mine out on a parchment-lined half sheet and separated it it right away).

In an airtight container, the mixture will keep well 4 to 6 weeks (so she says; we haven’t kept it that long).

  "Cheaper and Better"

  "40 Ounces"