Homemade Cracker Jacks

A candy thermometer is handy to have for this recipe to test the temperature of the syrup that binds the popcorn and nuts together.


Ingredients:
4 cups popped corn
1 cup peanuts
1/2 cup molasses
1/4 cup sugar

Directions:
Mix popcorn and peanuts together in a large bowl or pan.

Cook molasses and sugar together until the mixture reaches a temperature of 235 degrees on a candy thermometer. If you don't have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water.

The syrup is done when it forms a thread as it drops into the water.

Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.

Cool and break into chunks with a wooden spoon.

Stored in an airtight container, mixture will keep well for 4 to 6 weeks.