Description
This Homemade Cracker Jack recipe is a fun and easy way to enjoy a classic treat. With crunchy popcorn, salty peanuts, and a sweet and buttery caramel coating, it’s perfect for snacking, parties, or movie nights.
Ingredients
Units
Scale
- 2 (3.29 oz) packages natural popcorn, popped (about 12 cups popped)
- 2/3 cup Spanish peanuts
- 1 1/2 cups packed light brown sugar
- 1 cup unsalted butter
- 1/2 cup dark corn syrup
- 2 tablespoons molasses
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
Instructions
- Preheat and Prep: Preheat oven to 250°F. Line two baking sheets with parchment paper.
- Spread Popcorn and Peanuts: Pour popped popcorn and peanuts onto the prepared baking sheets and spread in an even layer.
- Make Caramel: In a medium saucepan, combine brown sugar, butter, corn syrup, molasses, and salt. Bring to a simmer over low heat, stirring constantly. Remove from heat and stir in baking soda.
- Coat Popcorn: Immediately pour caramel over the popcorn and peanuts. Toss with a greased spatula until well coated.
- Bake: Bake for 40 minutes, stirring halfway through.
- Cool: Allow cracker jack to cool completely before storing in an airtight container.
Notes
- Use natural popcorn for the best results.
- For a less sweet cracker jack, reduce the amount of brown sugar.
- If the caramel is too thick, add a tablespoon or two of water to thin it out.
- Be careful when adding the baking soda to the hot caramel, as it will foam up.
- Store cracker jack in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
