Prep: 30 minutes
Bake: 30 minutes • Serves: 12
1/2 cup PICS unsalted butter (1 stick)
1 cup packed PICS light brown sugar
1/4 cup PICS light corn syrup
1/2 teaspoon PICS salt
1/2 teaspoon PICS pure vanilla extract
1/4 teaspoon PICS baking soda
3/4 cup PICS lightly salted peanuts
1. Preheat oven to 250°. Prepare popcorn as label directs. Transfer popcorn to large bowl; remove any unpopped kernels.
2. Meanwhile, in medium saucepot, melt butter over medium heat. With wooden spoon, stir in brown sugar, corn syrup and salt. Heat to boiling over high heat, stirring constantly. Boil 4 minutes (if using, candy thermometer should read 240°), stirring frequently; caramel should be golden brown. Remove saucepot from heat; stir in vanilla extract and baking soda. Caramel sauce will foam up when baking soda is added.
3. Pour hot sauce over popcorn; add peanuts. With wooden spoon, fold in popcorn mixture until popcorn and peanuts are evenly coated with sauce. Transfer popcorn mixture to rimmed baking pan; bake 30 minutes, stirring once halfway through baking.
4. Cool completely in pan on wire rack. Transfer Crackle Pop to airtight container and store at room temperature up to 1 week. Makes about 12 cups.
Approximate nutritional values per serving (1 cup):
218 Calories, 12g Fat, 5g Saturated Fat, 20mg Cholesterol,
183mg Sodium, 26g Carbohydrates, 2g Fiber, 2g Protein