Cracker Jack

                   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, "That's 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 that's still the slogan today.
                 In 1912, the Cracker Jack Company started adding toy suprises ranging from small books to metal toy trains. They have sold billions of prizes since then. In 1962 Borden, Inc. bought the Cracker Jack Company, and today the Cracker Jack division is the largest user of popcorn in the world, popping more than twenty tons of corn a day. It is now owned by Frito-Lay.

4 Quarts popped popcorn (or 1 1/3 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt

1. Preheat the oven to 250 degrees fahrenheit (121 degrees celsius).
2. Combine the popcorn and peanuts on a cookie sheet and place in the preheated oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290 degrees fahrenheit (143 degrees celsius) or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6. Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every 5 minutes so that all of the popcorn is coated.
8. Cool and store in a covered container to preserve freshness.

Makes 4 Quarts