Clone of a Cracker Jack
This peanutty, caramelly Cracker Jack popcorn recipe tastes close to the original. It's very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
This peanutty, caramelly Cracker Jack popcorn recipe tastes close to the original. It's very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
Ingredients
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11 cups popped popcorn
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1 cup Spanish peanuts
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1 ¼ cups dark brown sugar
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10 tablespoons unsalted butter, cut into pieces
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¼ cup dark corn syrup
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1 teaspoon kosher salt
Method
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Preheat the oven to 250 degrees F (120 degrees C).
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Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts over top.
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Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter melted and sauce thick and caramelized, 2 to 3 minutes.
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Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to bottom of the roasting pan.
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Bake in the preheated oven, stirring occasionally, until caramel and popcorn crisped, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely.
