Cracker Jill Cracker Jack Copycat Recipes

Steps:

• 1. Prep: 25 minutes | Chill: 45 minutes | Makes 20 to 24 bars
• 2. Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
• 3. In a very large bowl toss together the kettle corn, toffee pieces and pecans; set aside.
• 4. In a small saucepan, combine the corn syrup, condensed milk, brown sugar, granulated sugar and butter. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, for 5 to 6 minutes or until the caramel sauce has turned light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until the kettle corn mixture is completely coated.
• 5. Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
• 6. Spread melted chocolate over kettle corn mixture in pan. Drizzle caramel topping over chocolate. Sprinkle with sea salt.
• 7. Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
• 8. Use foil to lift bars from pan. Cut in bars**. * Note: Place chocolate pieces in a large microwave-safe bowl. Cook on 50% (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice. ** To make cutting easier, wipe blade of knife with wet paper towels frequently.

Steps:

• Heat oven to 250°; line two rimmed baking sheets with parchment paper.
• Pour oil and corn into a large pot; cover, heat over medium high and when sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out any old maids (unpopped kernels) and set aside.
• Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the mixture reaches the hard-ball stage on a candy thermometer, 260°; stir in the butter, then the baking soda and salt.
• The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
• Stir in the peanuts until coated with caramel.
• Pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
• Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
• Crisp in the oven for 15 minutes, stirring once or twice; turn off the heat, but leave the caramel corn inside until cool, an hour or more; break up any chunks.