On a snowy Sunday, the best thing to cook and eat in front of a blazing fire is caramelized popcorn. Cracker Jack was invented in 1871 and a customer gave it the slogan, “the more you eat, the more you want.” It’s true, you cannot stop eating salty-sweet popcorn. It is very worthwhile to pop your own corn; one try in the stovetop Whirley-Pop and you will never returned to microwave or bagged pre-cooked popcorn.

Homemade Cracker Jack

• 1/2 cup unpopped popcorn
• 2 tablespoons olive oil
• 1 cup peanuts
• 1 cup sugar
• 1/3 cup corn syrup
• 1 tablespoon butter
• 1/2 teaspoon baking soda, sifted (so it isn’t lumpy in the syrup)
• fine salt to taste

Using a Whirley-Pop on top of the stove, heat the oil and pop the corn, about 3 minutes. Pour the corn into a large bowl and set aside.

In a saucepan, combine the sugar, syrup, and 1/4 cup water and bring to a boil. Insert a candy thermometer and cook until the sugar reaches 265 degrees and is a light golden brown. (Do not stir while cooking or the sugar will crystallize.) Turn off the heat and add the butter and baking soda and stir until melted. Using a high-heat silicone spatula, stir the popcorn while carefully adding the sugar syrup. Add the peanuts. Keep stirring, breaking up the large popcorn balls until cool. Sprinkle lots of salt on top.