A homemade version of the nostalgic caramel and molasses coated popcorn treat with peanuts. This popcorn keeps really well and can be made in advance.
Cracker Jack
Cracker Jack originated here in the Midwest, specifically in Chicago during the late 19th century. The name for this molasses and caramel coated popcorn with peanuts supposedly came from someone saying, “that’s crackerjack!” which was a colloquium at the time meaning “excellent quality” after trying it.
Cracker Jack was famous for including a small toy or prize in each box, starting in the early 1900’s. Prizes ranged anywhere from rings, baseball cards and figures in early years and stickers, books and temporary tattoos in later years. In 2016, the tradition came to an end as the prize was replaced with a special QR code inside the box to download a game instead.
Cracker Jack has become so synonymous with baseball here in the U.S. that most people associate Cracker Jack with a baseball game. It has been sold at professional baseball games for nearly a century. Not only is it extremely popular to eat at baseball games, the treat is even mentioned in the world famous song, Take Me Out to the Ballgame, that is sung at games during the 7th inning stretch.
Cracker Jack continues to be sold today in its famous red, white and blue packaging. The same mascot, Sailor Jack and his dog Bingo are still on the package. Of course, you can buy this nostalgic treat but making your own homemade Cracker Jack is incredibly delicious. See below on how to make your own!
Homemade Cracker Jack
The recipe for this homemade Cracker Jack was influenced by a recipe from my family’s recipe files dating to the 1940’s. The original recipe only included molasses as a sweetner, which was a common sweetner at the time but can be somewhat bitter when used in large amounts. This version has brown sugar as a sweetener and still includes molasses, like the original recipe.
The recipes starts by boiling a mixture of brown sugar, unsalted butter, molasses, corn syrup and salt on the stovetop. Then, it is poured over a mixture of popcorn and peanuts and then slowly baked in a low oven on lined cookie sheets, stirring every 15 minutes for an hour. The mixture then needs to be cooled completely on sheets of parchment paper before storing.
Tips for Homemade Cracker Jack
- Dry roasted peanuts can be substituted for Spanish peanuts in this recipe
- Some of the popcorn can stick together while baking, use a wooden spoon to break up the large pieces after stirring
- Store in an airtight container; will keep up to 3 weeks at room temperature and up to 3 months frozen
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Homemade Cracker Jack
Equipment
- cookie sheets
- parchment paper or silicone baking mats
- large mixing bowl
- medium sized saucepan
Ingredients
- 12 cups prepared popcorn (preferably unsalted)
- 1 cup Spanish peanuts
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup full-flavored, unsulfured molasses
- 1/4 cup light corn syrup
- 1 teaspoon salt
Instructions
- Line two baking sheets with parchment paper or silicone baking sheets. Measure out the 12 cups prepared popcorn (preferably unsalted) and 1 cup Spanish peanuts into a large mixing bowl.
- In a medium sized saucepan, combine the 1/2 cup unsalted butter, 1 cup packed brown sugar, 1/4 cup full-flavored, unsulfured molasses, 1/4 cup light corn syrup and 1 teaspoon salt. Bring to a boil over medium heat, whisking constantly and cook 2 minutes once it begins to boil.
- Remove from heat and pour over popcorn. Using a wooden spoon or spatula, stir until the popcorn is evenly coated.
- Pour popcorn mixture evenly out onto prepared baking sheets and bake at 250°F. for one hour. Stir every 15 minutes; use a wooden spoon or spatula to break up any large pieces that stick together during baking.
- After 1 hour, pour popcorn mixture out onto large sheets of parchment paper. Allow to cool completely before storing.
Notes
- Dry roasted peanuts can be substituted for Spanish peanuts in this recipe
- Store in an airtight container; will keep up to 3 weeks at room temperature and up to 3 months frozen