I love Cracker Jacks. And they somewhat inspired this popcorn. I bubble up maple syrup until it forms a caramel, and then toss it with air-popped popcorn and toasted salted peanuts. I let it set and get sweet and crunchy, then I scoop it into cellophane bags and give it to my guests to take home with them–if they can wait that long.
Boil 1 cup of maple syrup to 235 degrees F. Toss in about 9 cups of freshly popped plain popcorn and 1/2 to 3/4 cup of salted, roasted cocktail peanuts. Toss well and carefully with a silicone spatula. Spread the mixture on parchment-coated baking sheets sprayed with nonstick spray. Allow to cool completely.
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