Copy Cat Cracker Jack Food Network Version

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   1. Put the vegetable oil and a few test kernels in a large pot. Heat over medium high heat until the kernels pop, then add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer popcorn to a bowl.

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   2. Lightly oil a baking sheet. I used a heavy coat of PAM.

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   3. Wipe out the pot, then add sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt, and the peanuts.

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   4.Cook over medium high heat until a candy thermometer reads 290 degrees, about 8 minutes.

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   5. Remove from heat and stir in the popcorn until coated.

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   6. Transfer the caramel corn to the baking sheet and let cool, then break into small pieces.

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   7. ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.