Cracker Jack Copycat
Recreate the nostalgic magic of a classic snack with this irresistible Cracker Jack Copycat recipe. Featuring perfectly popped popcorn tossed with salted roasted peanuts and coated in a rich, homemade caramel made from brown sugar, butter, molasses, and a touch of vanilla, this treat delivers the signature sweet-and-salty flavor you love. The addition of baking soda creates a light, airy texture in the caramel, ensuring the perfect crunch in every bite. Baked to golden perfection and cooled into crispy clusters, this easy recipe is a fun and crowd-pleasing snack ideal for movie nights, baseball games, or gift-giving. With just 15 minutes of prep time and simple pantry staples, you can whip up this addictive caramel popcorn at home and enjoy it fresh for up to a week.
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Recipe Information
Ingredients
- 10 cups popcorn kernels
- 1 cup salted roasted peanuts
- 1 cup unsalted butter
- 2 cups light brown sugar
- 0.5 cup light corn syrup
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Instructions
Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper.
Pop the popcorn kernels using your preferred method (air popper, stovetop, or microwave) and measure out 10 cups of popped popcorn. Transfer to a large, heatproof mixing bowl.
Add the roasted peanuts to the bowl of popped popcorn and toss to combine.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, corn syrup, molasses, and salt. Bring the mixture to a boil, stirring constantly.
Reduce the heat to medium-low and let it gently boil for 5 minutes without stirring to allow the caramel to thicken.
Remove the saucepan from the heat and stir in the vanilla extract and baking soda. The mixture will bubble up slightly, so stir carefully.
Quickly pour the caramel over the popcorn and peanuts, stirring to coat everything evenly. Work quickly as the caramel will start to harden as it cools.
Spread the coated popcorn and peanuts onto the prepared baking sheets in an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and to prevent sticking.
Remove from the oven and let the caramel popcorn cool completely on the baking sheets. The coating will harden as it cools.
Once cooled, break the popcorn into clusters and store in an airtight container for up to one week.
Nutrition Facts
Calories |
7354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 1266.6 g | 461% | |
| Dietary Fiber | 163.7 g | 585% | |
| Total Sugars | 519.4 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5175 mg | 110% | |
*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.
