These Cracker Jacks are very similar to the real thing, only super fresh and extra appealing–as only homemade can be. And as I never feel there are enough peanuts in the boxed version, there are three luxurious C. my favorite nuts here. The Chinese Five-Spice gives this old-fashioned treat a sophisticated new life. We can’t seem to get enough of this addictive treat. Luckily, it is very easy to make.

Note You may be tempted to use prepared Chinese Five-Spice. Don’t! It takes only a minute to make your own, and the superlative aroma and flavor are essential here. Ingredient Note: Every time I make this (all too often recently), I find myself debating whether the molasses is necessary or desired. On the one hand, it gives the crackerjacks that distinctive taste of the boxed version, which I love. On the other hand, I feel it competes ever so slightly with the Chinese Five-Spice for the starring role. MauiJim says the two are in perfect balance, but you might want to try it with and without to determine your own preference.

Popcorn & Nuts
½ C. popcorn kernels (8 C. popped corn) (unseasoned microwave popcorn will also work)
1 C. whole hazelnuts, lightly toasted and skinned
1 C. whole roasted peanuts, unsalted or lightly salted (Trader Joe’s peanuts are awesome)
1 C. whole pecans

Spices
1 tsp. LunaCafe Chinese Five-Spice
1 tsp. fine sea salt
Caramel Syrup
½ C. butter (1 stick)
1 C. dark brown sugar
½ C. light corn syrup
2 tsp. unsulfured molasses, optional
1 tsp. vanilla extract
½ tsp. baking soda

Prepare LunaCafe Chinese Five-Spice. Reserve. Coat two edged baking sheets with vegetable oil spray. Reserve. Position a rack in the middle of the oven. Heat oven to 300°F. Pop the popcorn according to your usual method or your popcorn machine’s guidelines. Remove to a very large mixing bowl. Add hazelnuts, peanuts, pecans, LunaCafe’s Chinese Five-Spice, and salt. Toss to combine and distribute the spices. Reserve. In a large saucepan, combine butter, brown sugar, corn syrup, and molasses. Over medium heat, bring to a simmer and simmer for 5 minutes, stirring occasionally. The mixture should measure 250° on a candy thermometer. Turn off heat and stir in vanilla and then baking soda. The mixture will foam up dramatically. As the foam subsides, quickly pour the caramel syrup over the popcorn and nuts. Use oiled, long cooking chopsticks to distribute the syrup. (The minimal surface area of the chopsticks prevents the caramel from getting a good hold.)  Divide the crackerjack mixture evenly between the cookie sheets. Bake for 45 minutes, stirring cracker jacks every 15 minutes with oiled, long cooking chopsticks. Remove from the oven and immediately dislodge from the baking sheet with a thin metal spatula. Allow to cool completely and then separate the pieces as desired. Store in an airtight container in cool, dry location.