Cracker Jacks

4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tbs butter or margarine)
1 cup brown sugar
1/2 cup light corn syrup
2 tbs molasses
1/4 tsp salt

Preheat oven to 250F. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven. Combine the remaining ingredients in a sauce pan, stirring over medium heat. Bring mixture to a boil.

Using cooking thermometer, bring the mixture to the hard boil stage at 260F, or when dropped into cold water it becomes hard but pliable. Should take 20 to 25 minutes, turning mixture dark brown.

Remove popcorn and peanuts from oven and pour the mixture over and place them back into the oven for 15 minutes. Mix well every 5 minutes to coat all the popcorn. Cool and store in a covered container.

Makes 4 quarts.

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Cajun Country -- New Iberia, Louisiana