For best results, use freshly popped popcorn. Day-old popcorn can become stale. Don't overbake the popcorn, or the caramel will burn and become bitter. If you don't have a large roasting pan, you can divide the popcorn mixture between two smaller pans. Store the cooled Cracker Jack in an airtight container at room temperature for up to a week.
Clone of a Cracker Jack
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 35 mins
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SERVING11 People
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VIEWS87
Relive your childhood with this homemade Cracker Jack clone! This recipe perfectly captures the nostalgic flavors of peanutty, caramelly goodness. Simple to make, it's perfect for movie nights or delightful homemade gifts. For an extra-thick caramel coating, use slightly less popcorn.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol28 mg
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Fiber2 g
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Protein4 g
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Saturated Fat8 g
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Sodium314 mg
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Sugar26 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 250 degrees F (120 degrees C). (5 minutes)
02 Step
Recipe View 2 mins Spread the popped popcorn evenly across the bottom of a large, deep roasting pan. Sprinkle the Spanish peanuts evenly over the popcorn. (2 minutes)
03 Step
Recipe View 5 mins In a medium saucepan over medium-high heat, combine the dark brown sugar, butter, dark corn syrup, and kosher salt. Cook, whisking constantly, until the sugar and butter are completely melted and the sauce has thickened and caramelized to a beautiful amber color. Be careful not to burn the caramel! (5 minutes)
04 Step
Recipe View 3 mins Pour the hot caramel sauce evenly over the popcorn and peanuts. Use a spatula or large spoon to stir everything together, ensuring the popcorn and peanuts are thoroughly coated. Scrape any caramel from the bottom of the pan to ensure even distribution. (3 minutes)
05 Step
Recipe View 45 mins Bake in the preheated oven, stirring every 15 minutes, until the caramel has crisped and the popcorn is lightly golden brown. (45 minutes)
06 Step
Recipe View 1 hrs Remove from the oven and transfer the popcorn mixture to a large sheet of parchment paper, spreading it in a single layer. Allow to cool completely before breaking into clusters. (60 minutes)
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Oda Armstrong
Mar 3, 2025I made this for a school bake sale, and it was a huge hit! Thanks for the recipe!
Dale Dibbert
Feb 24, 2025Easy to follow and the perfect amount of caramel. Will definitely make again!
Kylie Heathcote
Jan 16, 2025This recipe is spot on! My family loved it, and it disappeared in minutes!
Keagan Rolfson
Nov 11, 2024So much better than store-bought! I added a pinch of cayenne pepper for a little kick.