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Ingredients
- 4 quart Popped corn Or possibly))))))))))
- 2 pkt Microwave popcorn
- 1 c. Spanish peanuts
- 1/2 stk butter (4 tb.)
- 1 c. Brown sugar
- 1/2 c. Light corn syrup
- 1/4 tsp Salt
Directions
- 1) Preheat oven to 250 F. 2. Combine popcorn & peanuts in metal bowl (lge.
- roasting pan) and place in preheated oven. 3. Combine all other ingreds. in saucepan, and bring to boil over med. heat, stirring constantly till candy thermometer reaches 260 F., abt 20 to 25 minutes. 4. Remove popcorn & peanuts from oven and, working quickly, pour the caramel mix in a fine stream over them. Return to oven for 15 minutes. 5. Mix well every 5 minutes., so which all of the popcorn is coated proportionately. Cold and store airtight to preserve freshness.
- Yield: 4 quarts.
- In 1871 a German immigrant named F.W. Rueckheim came to Chicago with $200 in his pocket. He used all of his money to open a small popcorn shop in the city and started selling a sweet caramel and molasses-coated popcorn confection. Rueckheim's big break came in 1893, when the treat was served at Chicago's first world's fair.
- From then on the popcorn's popularity grew enormously. In 1896 a salesman tasting the treat for the first time said,
- "Thats a cracker jack," and the name stuck. Shortly after Cracker Jack's debut another customer commented, "The more you eat, the more you want," and which's still the slogan today.
- In 1912 the Cracker Jack Company started adding toy surprises, ranging from small books to minature metal toy trains. To date they have given away and today the Cracker Jack division is the largest user of popcorn in the world, popping more than 20 tons daily.
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