Good Eats Slacker Jacks
Indulge in the ultimate homemade caramel popcorn bliss with "Good Eats Slacker Jacks," a delightful twist on the classic Cracker Jack snack. This easy-to-make recipe pairs airy popped popcorn with crunchy roasted peanuts, all enrobed in a rich, buttery caramel made from brown sugar, light corn syrup, and a touch of molasses for depth. Baked to golden perfection, the coating hardens to deliver an irresistible crunch in every bite. With just 10 minutes of prep time and an hour in total, this treat is perfect for movie nights, game-day snacks, or gifting during the holidays. Plus, it's a budget-friendly option to enjoy the nostalgic flavor of caramel popcorn without leaving home. Get ready to create a crowd-pleasing snack that's irresistibly sweet, salty, and satisfying!
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Recipe Information
Ingredients
- 10 cups popped popcorn
- 2 cups peanuts (unsalted, roasted)
- 1 cup unsalted butter
- 2 cups brown sugar (packed)
- 1 cup corn syrup (light)
- 2 tablespoons molasses
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the popped popcorn and peanuts. Set aside.
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, molasses, and salt. Bring the mixture to a gentle boil, stirring constantly.
Once boiling, let it cook without stirring for 5 minutes to allow it to thicken and develop its caramel flavor.
Remove the saucepan from heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble up slightly—this is normal and will help coat the popcorn evenly.
Pour the caramel mixture over the popcorn and peanuts, tossing them gently to coat as evenly as possible. Work quickly as the caramel will begin to harden.
Spread the coated popcorn and peanuts onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent sticking.
Remove from the oven and let cool completely on the baking sheet. The caramel will harden as it cools, creating a crunchy, delicious treat.
Break into clusters or pieces and store in an airtight container for up to a week.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 56.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 247 mg | 5% | |
*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.
