-
1
Heat the oven to 250 degrees F and arrange a rack in the middle.
-
2
Coat a large roasting pan with butter.
-
3
Place the popcorn and peanuts in the pan and stir to combine; set aside.
-
4
Place the brown sugar, measured butter, corn syrup, molasses, and salt in a medium heavy-bottomed saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula until the sugar has dissolved, about 5 minutes.
-
5
Continue to boil without stirring for 3 minutes.
-
6
Remove from the heat, add the vanilla and baking soda, and whisk until the caramel is light in color, foamy, and has doubled in volume, about 10 seconds.
-
7
Immediately drizzle over the popcorn and peanuts, stir with the rubber spatula until thoroughly coated, and spread into an even layer.
-
8
Bake, stirring with the rubber spatula every 15 minutes and scraping up any caramel from the bottom of the pan, until a cooled piece of popcorn is very crunchy, about 45 minutes total.
-
9
(To test for doneness, take a few pieces of popcorn out of the oven and let cool for 30 seconds.
-
10
If theyre crunchy, then the Cracky Snack is done.)
-
11
Transfer the Cracky Snack to a work surface or rimmed baking sheet to cool completely (it will crisp as it cools).
-
12
Store in an airtight container at room temperature for up to 1 week.
