Betty's CrackerJack Attack

Betty demonstrates how to make Crackerjack. This is just like the traditional sweet treat that you can buy in a box with a toy (but no toy!).
CrackerJack Attack
10 cups popped corn
1 cup nuts--any kind you like (I used ½ cup chopped pecans and ½ cup slivered almonds.)
½ cup (1 stick) butter
1 cup light brown sugar, firmly packed
¼ cup Karo light corn syrup
½ teaspoon salt
Spread 10 cups popped corn on a large rimmed baking pan. Sprinkle 1 cup nuts evenly over top. Place in an oven that has been preheated to 250 degrees (F) and bake slowly while you make the syrup. For the syrup, in a small pot, mix ½ cup butter, 1 cup brown sugar, ¼ cup Karo light corn syrup and ½ teaspoon salt. Place over medium-low heat and stir continually until brown sugar dissolves. Then boil until mixture reaches 248 degrees (F) on a candy thermometer--the firm ball stage. That will take about 5 minutes. Take mixture off heat and stir in ½ teaspoon baking soda. Now, pour hot syrup over popcorn/nut mixture. Stir gently with a large spoon to coat all popcorn and nuts with hot syrup. Return coated popcorn/net mixture to the oven and bake at 250 degrees (F) for 45 minutes, stirring every 15 minutes. (Note: I used 300 degrees, and needed to take mine out of the oven after two stirring cycles, so I recommend using 250 degrees (F).) Just watch carefully that the popcorn, nuts, and syrup do not become dark, because that will make them bitter. You may remove them from the oven as soon as the syrup has baked into the popcorn/nut mixture and while the syrup is just a little darker than caramel. Place finished Crackerjack on a serving plate and serve immediately. You may store your Crackerjack for a week or so in an airtight container. Enjoy! --Betty ♥
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