16cupspopped popcornabout 2 1/2 bags of microwave popcorn**
1 ½cupsspanish redskin peanuts
Instructions
Preheat oven to 250°F.
In a small saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil and stir constantly. Once boiling, remove from heat.
Add in baking soda and vanilla.
Gradually pour over popped corn. Mix well. Add in peanuts.
Using two large pans (I use broiler pans, but large lasagna foil pans work too, and easy cleanup), divide popcorn evenly. Place one pan on top rack (middle of oven) and one on bottom rack.
Bake for one hour, stirring every 15 minutes (and rotating in the oven). Remove after an hour and allow to cool. Store in airtight containers or ziploc bags. ENJOY.
Notes
Storing. Transfer the cooled Cracker Jack to an airtight container or ziploc bag immediately after it cools to ensure freshness and crunch. Store at room temperature for up to a week. Mine never lasts that long because we can't stop eating it!
Easy cleanup:.Disposable lasagna pans are perfect for baking this popcorn without having to scrub a broiler pan clean. If eating right away, you can even serve your cracker jack right from the pans.
Gift idea. Put the Cracker Jack in mason jars or decorative tins for an easy holiday gift or token of appreciation for a friend. Everyone loves Cracker Jack!
Be sure to remove all seeds from the microwave popcorn before using.