1 bag (3.2 ounces) butter-flavored microwave popcorn
½ cup Food Club unsalted butter (1 stick)
1 cup packed Food Club light brown sugar
¼ cup light corn syrup
½ teaspoon Food Club salt
½ teaspoon pure vanilla extract
¼ teaspoon Food Club baking soda
¾ cup lightly salted peanuts
Preheat oven to 250°. Prepare popcorn
as label directs. Transfer popcorn to large
bowl; remove any unpopped kernels.
Meanwhile, in medium saucepot, melt
butter over medium heat. With wooden
spoon, stir in brown sugar, corn syrup and
salt. Heat to boiling over high heat, stirring
constantly. Boil 5 minutes (if using, candy
thermometer should read 240°), stirring
occasionally; remove saucepot from heat. Stir
in vanilla extract and baking soda. Caramel
sauce will foam up when baking soda is
Pour hot sauce over popcorn; add
peanuts. With wooden spoon, fold popcorn
mixture until popcorn and peanuts are evenly
coated with sauce. Transfer popcorn mixture
to rimmed baking pan; bake 30 minutes,
stirring once halfway through baking.
Cool completely in pan on wire rack.
Transfer Crackle Pop to airtight container
and store at room temperature up to 1 week.