Copy Cat Cracker Jack Food Network Version - cooking recipe

Ingredients

2 tablespoons vegetable oil, plus more for baking sheet
1/3 cup popcorn
1 cup Splenda sugar substitute
3 tablespoons dark corn syrup
2 tablespoons molasses
2 teaspoons peanut oil
kosher salt
1/2 cup raw peanuts

Preparation

1. Put the vegetable oil and a few test kernels in a large pot. Heat over medium high heat until the kernels pop, then add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer popcorn to a bowl.
2. Lightly oil a baking sheet. I used a heavy coat of PAM.
3. Wipe out the pot, then add sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt, and the peanuts.
4.Cook over medium high heat until a candy thermometer reads 290 degrees, about 8 minutes.
5. Remove from heat and stir in the popcorn until coated.
6. Transfer the caramel corn to the baking sheet and let cool, then break into small pieces.
7. ENJOY!