DIY CRACKER JACKS
Caramel corn is easy to make in the microwave, and these do-it-yourself Cracker Jacks would be a terrific munchie to have on hand for an Oscar or Super Bowl party. If you don’t have a microwave, you can make this on the stove top. 5 tablespoons unsalted butter ⅓ cup brown rice syrup or corn
syrup
⅔ cup packed dark-brown sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon baking soda cooking spray, for the spatula 8 cups popcorn, plain or lightly
salted, but not buttered
1 1/2 cups roasted or cocktail peanuts, salted or unsalted, to your taste
Line a 12-by-18-inch baking tray (half sheet) with parchment.
Place the butter in a deep, microwave-safe bowl. Microwave on high until the butter is melted, about 1 minute. Stir in the syrup and brown sugar, and cook on high until the sugar is dissolved, about 2 minutes (depending on your microwave).
Quickly stir in the vanilla extract and baking soda—it will bubble and foam up slightly. Coat a rubber spatula with cooking spray, and fold in the popcorn and peanuts, trying to coat each piece. The mixture will be very sticky.
Cook on high until the caramel coating begins to turn lightly golden, about 90 seconds. Carefully remove the bowl (it will be hot), and stir again to make sure kernels are thoroughly coated. Cook on high until the caramel turns a deeper golden color and the caramel corn starts to smell like butterscotch, about 1-2 minutes, watching carefully during the last 30 seconds to ensure it doesn’t burn.
Spread the caramel corn in a single layer on the baking sheet. Let it cool completely, at least 30 minutes. (Taste a piece, and if you would like a crisper texture, bake at 200 degrees, checking at 15-minute intervals.) Break into pieces and store in a lidded container until ready to serve. Makes: About 8 cups Adapted from “Patricia Heaton’s Food for Family and Friends: 100 Favorite Recipes for a Busy, Happy Life” by Patricia Heaton (William Morrow, $29.99) Per 1/2 cup: 181 calories (percent of calories from fat, 50), 4 grams protein, 20 grams carbohydrates, 2 grams fiber, 11 grams fat (3 grams saturated), 10 milligrams cholesterol, 143 milligrams sodium.