Total Time: 55 minutes • Serves: 6
1 bag (3.2 ounces) butter-flavored microwave popcorn
1/2 cup Schnucks unsalted butter (1 stick)
1 cup packed Schnucks light brown sugar
1/4 cup Schnucks light corn syrup
1/2 teaspoon salt
1/2 teaspoon Schnucks pure vanilla extract
1/4 teaspoon Schnucks baking soda
3/4 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 4 minutes (if using, candy thermometer should read 240°), stirring frequently; caramel should be golden brown. Remove saucepot from heat; stir in vanilla and baking soda. Caramel sauce will foam up when baking soda is added.
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.
Each serving: about 503 calories, 24 g total fat (12 g saturated), 41 mg cholesterol, 440 mg sodium, 58 g carbohydrate, 3 g fiber, 40 g sugars, 7 g protein