Peanuts and Popcorn

Almost Cracker Jacks

3 ounces popped popcorn, about 3 quarts

1 cup salted and roasted peanuts (Of course, you could use cashews or almonds instead)

4 ounces unsalted butter

2 cups dark brown sugar

1/4 cup dark corn syrup

1/2 teaspoon pure vanilla extract

Preheat the oven to 250F. Spray cookie sheet with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well; set aside. Combine popcorn and nuts in a large mixing bowl. Melt butter in saucepan over medium heat. Add sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250F, roughly 10 minutes. Pour the syrup over popcorn and stir to combine. You’ll need to work quickly because it hardens fast. Spread mixture onto cookie sheet and bake 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container 2 to 3 days.