Directions

• Preheat oven to 250°. Transfer the popped corn to a large large stock pot (or divide between 2 large mixing bowls), discarding any un-popped kernels as you go. Add the peanuts and toss to combine.
• Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup, molasses, and salt. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the temperature reads 250°F on a candy thermometer, about 5-8 minutes. Remove from the heat and stir in vanilla and baking soda. Working quickly, pour the hot caramel into the pot and gently toss until the popped corn and nuts are evenly coated. (I prefer to use my hands to gently combine the mixture, once the caramel has cooled just a bit. You can where gloves if you’d like.)
• Divide the popcorn mixture in half between 2 greased baking sheets, spreading into a thin, even layer. Bake, stirring every 15 minutes, for 50 minutes. Sprinkle Cracker Jack with a little sea salt and allow to cool in pans for 20 minutes. Separate the popcorn into individual pieces with your hands before serving. This is best eaten the day it’s made but can be stored in an airtight container for up to 3 days.