Homemade Cracker Jack
User Reviews
5
Homemade Cracker Jack
Description
This Homemade Cracker Jack recipe starts by popping plain popcorn and transferring it to a large bowl coated with nonstick spray to prevent sticking. A caramel sauce is prepared by whisking brown sugar, light corn syrup, melted unsalted butter, salt, and water in a saucepan and simmering it until it reaches 250°F on a candy thermometer, producing a hard-ball stage caramel.
After removing the caramel from heat, vanilla extract and baking soda are whisked in, which lightens the caramel by introducing bubbles. The hot caramel mixture is then poured immediately over the popcorn and gently folded in along with lightly salted peanuts to evenly coat the popcorn clusters.
The coated popcorn is spread on a parchment-lined baking sheet and baked at 250°F for about one hour, with stirring every 20 minutes to help create an even, crunchy texture resembling classic Cracker Jack. After cooling on a wire rack, the mixture is broken into pieces for serving. This preparation mimics the nostalgic caramel-coated popcorn and peanut snack with a crisp, sweet coating and nutty crunch.
Ingredients
- 10 cups Popcorn or 3.5-oz bag of microwave popcorn, plain, freshly-popped
- 1 cup light brown sugar
- ¼ cup light corn syrup
- 6 tablespoons butter melted, unsalted
- 2 tablespoons water
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 1 cup peanuts lightly salted
Instructions
- 1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- 2. Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
- 3. In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250 degrees F on a candy thermometer, about 3 to 5 minutes.
- 4. Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
- 5. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups of popcorn
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 189mg | 8% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 230IU | 5% |
| Calcium | 36mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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