Homemade Cracker Jack
A homemade version of the nostalgic caramel and molasses coated popcorn treat with peanuts. This popcorn keeps really well and can be made well in advance.
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
Tips for Homemade Cracker Jacks
- 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
Nutrition
Serving: 1cupCalories: 291kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 261mgPotassium: 260mgFiber: 3gSugar: 29gVitamin A: 258IUCalcium: 46mgIron: 1mg
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