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Homemade Cracker Jacks Popcorn Recipe

This Homemade Cracker Jacks Popcorn Recipe is a sweet, crunchy treat that’s easy to make and perfect for movie nights or festive gatherings.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Snack
Cuisine: American
Keyword: Easy, Homemade, Popcorn, Snack, Sweet
Servings: 6 servings

Ingredients

  • 2 cups salted red-skinned peanuts
  • 15 cups popped corn approximately 1/2 cup unpopped kernels
  • 1 1/2 cups packed brown sugar
  • 6 tablespoons light corn syrup
  • 3/4 cup butter
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda

Instructions

  • Start by popping your popcorn. Heat a large pot over medium heat and add a few kernels of corn. Once they pop, add the rest of your unpopped kernels. Cover the pot and shake occasionally until popping slows. Transfer popped corn to a large mixing bowl.
  • Measure out 2 cups of salted red-skinned peanuts. Add them to the bowl with the popcorn and mix gently to combine.
  • In a medium saucepan, combine 1 1/2 cups packed brown sugar, 6 tablespoons light corn syrup, and 3/4 cup butter. Stir over medium heat until butter melts and mixture is combined. Bring to a boil and boil without stirring for 4-5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and 3/4 teaspoon baking soda; mixture will bubble up.
  • Pour caramel sauce over popcorn and peanuts in the mixing bowl. Use a spatula to gently fold the mixture, coating every piece.
  • Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and spread the popcorn mixture evenly. Bake for 1 hour, stirring every 15 minutes to ensure even coating and crispiness.
  • Remove the tray from oven and let the popcorn cool completely. Once cool, break into pieces and store in an airtight container.

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Medium Saucepan
  • Baking Sheet
  • Parchment Paper
  • Spatula

Notes

  • Use plant-based butter or coconut oil to make this recipe vegan-friendly.
  • Substitute peanuts with sunflower seeds for a nut-free version.
  • Store in an airtight container in the fridge for up to a week or freeze for up to three months.
  • If caramel hardens too much, gently reheat with a splash of water before using.
  • Stir every 15 minutes during baking to avoid burning and ensure even coating.