Old-fashioned Cracker Jacks

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Old-fashioned Cracker Jacks

Old-fashioned Cracker Jacks

Old-fashioned Cracker Jacks


3 (3.5 ounce) bags microwave freshly-popped popcorn

2 cups roasted & salted peanuts

1/2 cup butter

3/4 cup packed dark brown sugar

1/2 cup white corn syrup

2 tablespoons molasses

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

Sea salt, to taste


Preheat oven to 250 degrees.

Toss the popcorn and peanuts together in a large mixing bowl.

Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup, molasses, and salt. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the temperature reads 250 degrees on a candy thermometer, about 6 minutes.

Remove from heat and stir in the vanilla and baking soda.

Working quickly and carefully; pour the hot caramel over the popcorn mixture and toss until all the pieces are coated. Use a wooden spoon sprayed with Pam until it’s cool enough to toss with your hands.

Divide the popcorn mixture in half between 2 greased baking sheets; spread into a thin layer.

Bake, stirring every 15 minutes, for 50 minutes. Sprinkle Cracker Jack with a little sea salt and allow to cool in pans for 20 minutes.

Separate the popcorn into individual pieces with your hands before serving.


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