Corn Belt Crackerjacks
Get ready to indulge in a crunchy, nostalgic treat with this homemade Corn Belt Crackerjacks recipe! Featuring a delightful medley of airy popped popcorn and roasted peanuts coated in a rich, buttery caramel glaze, this crowd-pleaser is a delicious spin on the classic. The secret lies in the perfectly balanced caramel, made with brown sugar, light corn syrup, and a touch of vanilla for depth, while a dash of baking soda creates that irresistibly crisp texture. Baked to golden perfection and stirred every 10 minutes for even coating, these caramel popcorn clusters are ideal for movie nights, snack attacks, or even gifting. With just 15 minutes of prep and simple pantry staples, this easy recipe is a must-try for caramel popcorn lovers. Serve it fresh for a fun family treat or store it in an airtight container for up to a week to enjoy whenever the craving strikes!
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Roasted peanuts
- 1 cup Unsalted butter
- 1 cup Brown sugar, firmly packed
- 0.25 cup Light corn syrup
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn and roasted peanuts in a large mixing bowl, ensuring enough room for tossing later.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, light corn syrup, and salt.
Bring the mixture to a boil, stirring constantly. Allow it to boil for 4-5 minutes without stirring, ensuring the sugar fully dissolves.
Remove the saucepan from heat and immediately stir in the vanilla extract and baking soda. The mixture will foam slightly—this is normal and helps coat the popcorn evenly.
Pour the hot caramel mixture over the popcorn and peanuts. Gently toss with a spatula until every piece is coated.
Spread the caramel-coated popcorn and peanuts in an even layer on the prepared baking sheet.
Bake in the preheated oven for 30 minutes, stirring every 10 minutes to ensure an even coating and prevent burning.
Remove from the oven and let the Crackerjacks cool completely on the baking sheet. As it cools, it will crisp up.
Once cooled, break into pieces and store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
