Crackerjacks Caramel Popcorn Better Then You Remember
Get ready to indulge in a nostalgic treat with a gourmet twist! This "Crackerjacks Caramel Popcorn Better Than You Remember" recipe delivers the perfect balance of sweetness, crunch, and buttery richness, all made from scratch. Featuring freshly popped kernels enrobed in a glossy homemade caramel sauce made with real butter, light brown sugar, and a hint of vanilla, this easy-to-follow recipe takes just 10 minutes of prep time. For a classic touch, dry roasted peanuts can be added, bringing a delightful crunch and depth of flavor. Baked to golden perfection, this addictive snack stays crisp and fresh for days, making it ideal for parties, movie nights, or as a thoughtful homemade gift. Whether you're recreating childhood memories or discovering this treat for the first time, this caramel popcorn recipe is destined to outshine the original!
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Recipe Information
Ingredients
- 1/2 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Unsalted butter
- 2 cups Light brown sugar
- 1/2 cup Light corn syrup
- 1 teaspoon Salt
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Baking soda
- 1 cup Dry roasted peanuts (optional)
Instructions
In a large pot with a lid, heat the vegetable oil over medium heat. Add the popcorn kernels and cover the pot. Shake the pot occasionally to ensure even popping. Once the popping slows to about 2-3 seconds between pops, remove the pot from heat. Transfer the popcorn to a large mixing bowl, discarding unpopped kernels.
If using, add dry roasted peanuts to the popcorn and toss to combine. Preheat your oven to 250°F (120°C) and line two large baking sheets with parchment paper or silicone mats.
In a medium-sized saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar, light corn syrup, and salt until combined. Bring the mixture to a gentle boil, stirring occasionally for about 4-5 minutes, until it thickens and becomes glossy.
Remove the saucepan from heat and carefully stir in the vanilla extract and baking soda. Be cautious as the mixture will bubble up slightly.
Pour the caramel sauce over the popcorn (and peanuts, if using) in the mixing bowl. Use a spatula to gently toss the popcorn, ensuring each piece is evenly coated with the caramel.
Spread the caramel-coated popcorn evenly onto the prepared baking sheets. Bake in the preheated oven for 45 minutes, stirring the popcorn every 15 minutes to ensure it doesn't clump together.
Once the popcorn is golden and crisp, remove the baking sheets from the oven and let the popcorn cool completely. Break into smaller clusters, if necessary, before serving or storing.
Store in an airtight container for up to a week. Enjoy your sweet and crunchy homemade caramel popcorn!
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 558.3 g | 203% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 494.6 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1757 mg | 37% | |
*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.
