QUACKER JACK CARAMEL POPCORN & PEANUTS
By Gloria Pitzer, as seen in her self-published cookbook… The Second Helping Of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1978, p. 12).
POPCORN IS NOT a junk food. It is a source of fiber and contains B-complex vitamins – niacin, thiamine, and riboflavin, as well as vitamin E. [NOTE:] Popcorn will pop better if you leave it in the freezer for a full 24 hours before using.
[Related excerpt from page 13: Most true peanut fanciers disdain the readily available commercial brands for more specialized versions. Since half of all peanuts grown in the United States (circ 1978) are dedicated to peanut butter, unearthing superior roasted and processed peanuts strictly for munching is not that easy.
Moreover, the peanut, in its raw state, is rising in popularity due to today’s (circ 1978) growing core of health food devotees wanting to get the most from its nutritional value (peanuts are high in protein and vitamin B-1).]
INGREDIENTS:
1 cup raw, shelled peanuts
5 quarts popped corn
1 cup (2 sticks) butter or regular margarine
2 cups brown sugar, firmly packed
½ cup light corn syrup
1 tsp salt
½ tsp baking soda
INSTRUCTIONS:
Sauté peanuts in 2 tablespoons of the butter or margarine about 5 minutes. Drain on paper towels and sprinkle with salt. Spread freshly popped corn in a large, shallow sheet pan. Put it in a [250°F oven] to keep warm and crisp. Fold in peanuts.
Combine [rest of] butter, brown sugar, corn syrup, and salt in a 2-qt, heavy sauce pan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the “firm ball stage” (248°F), about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam.
Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45-50 minutes, stirring every 15 minutes. Cool and serve or store. To store, pour into air-tight containers and set in a cold place. Makes about 5 quarts.
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