Homemade Natural Cracker Jacks
Indulge in the nostalgic sweetness of Homemade Natural Cracker Jacks, a better-for-you version of the beloved caramel popcorn treat. This recipe combines airy popped popcorn and crunchy roasted peanuts with a luscious, all-natural caramel sauce made from honey, brown sugar, and butter for the perfect balance of sweet and salty. With just 10 minutes of prep and a low-and-slow bake for ultimate crispiness, this snack is ideal for movie nights, gatherings, or gifting. Free from artificial ingredients and brimming with rich, buttery flavor, these caramel-coated clusters are a delightful throwback to childhood with a wholesome twist. Serve them fresh or store them in an airtight container for a week of irresistible snacking! Keywords: homemade cracker jacks, natural caramel popcorn, healthy snack recipes, easy caramel popcorn.
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Roasted, unsalted peanuts
- 0.5 cup Unsalted butter
- 0.5 cup Honey
- 0.75 cup Brown sugar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Sea salt
- 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.
In a large mixing bowl, combine the popped popcorn and roasted peanuts. Set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the honey, brown sugar, and sea salt.
Bring the mixture to a gentle boil, stirring constantly. Allow it to boil undisturbed for 2 minutes.
Remove the saucepan from heat and stir in the vanilla extract and baking soda. The mixture will bubble slightly.
Quickly pour the caramel sauce over the popcorn and peanut mixture. Use a spatula to gently toss until the popcorn and peanuts are evenly coated.
Transfer the mixture to the prepared baking sheet, spreading it out in a single layer.
Bake in the preheated oven for 40 minutes, stirring every 10 minutes to ensure even coating and crispiness.
Remove from the oven and allow the mixture to cool completely on the baking sheet. The caramel will harden as it cools.
Once fully cooled, break into clusters and store in an airtight container for up to one week.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 208.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1499 mg | 32% | |
*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.
