Quacker Jacks Cracker Jacks Copycat
Satisfy your nostalgic cravings with this irresistible Quacker Jacks Cracker Jacks Copycat recipe! This homemade treat combines fluffy popped popcorn and crunchy dry-roasted peanuts with a rich, buttery caramel coating that’s infused with molasses for a deep, old-fashioned sweetness. Perfectly baked to achieve that classic crisp texture, this copycat version delivers all the addictive crunch without preservatives. With just 10 minutes of prep and simple pantry staples, including brown sugar, light corn syrup, and a hint of vanilla, this easy snack will transport you straight back to childhood. Ideal for movie nights, game days, or gifting, this caramel popcorn recipe is guaranteed to delight both kids and adults alike.
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Recipe Information
Ingredients
- 10 cups popped popcorn
- 1 cup dry roasted peanuts
- 1 cup brown sugar
- 0.5 cup unsalted butter
- 0.25 cup light corn syrup
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
Instructions
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
In a large mixing bowl, combine the popped popcorn and peanuts. Make sure the popcorn is free of unpopped kernels.
In a medium saucepan over medium heat, combine the brown sugar, unsalted butter, light corn syrup, molasses, and salt. Stir frequently until the mixture comes to a boil.
Once boiling, allow the mixture to cook undisturbed for 4–5 minutes until it thickens slightly. Do not stir during this time to ensure the caramel remains smooth.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up — this is normal.
Immediately pour the hot caramel mixture over the popcorn and peanuts in the mixing bowl. Use a silicone spatula or wooden spoon to gently toss everything together until evenly coated.
Transfer the coated popcorn mixture onto the prepared baking sheet, spreading it out into an even layer.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating and prevent sticking.
Remove the baking sheet from the oven and let the caramel popcorn cool completely. As it cools, the caramel will harden, creating that signature crunch.
Break into bite-sized clusters and store in an airtight container for up to a week.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 207.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1643 mg | 35% | |
*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.
