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A quick dessert perfect for movie night at home with friends and family.

Homemade Cracker Jack-Style Caramel Corn

  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Dessert
  • Serving Size: Serves 12
Ingredient Description:
1 2/3 c. popcorn kernels
5 - 6 tsp. olive oil
2 brown paper lunch bags
1 piece of adhesive tape
2 c. Spanish peanuts
8 Tbsp. unsalted butter
1 c. brown sugar
1 c. light corn syrup
4 Tbsp. molasses
1/2 tsp. salt

  1. Preheat oven to 350°F/180°C.
  2. Combine the popcorn and oil in a mixing bowl and toss to coat evenly.  Place half of the oiled popcorn in each of the 2 brown paper bags and seal with tape.
  3. Cook each bag of popcorn separately in a microwave oven set on high for 1 1/2 - 2 minutes.  (Microwave ovens vary; be careful not to burn the popcorn.)
  4. Empty both bags of popped corn into a large bowl.  Add the peanuts to the popcorn.
  5. For the caramel, heat the butter, brown sugar, corn syrup, molasses and salt in a small sauce pan until the butter has melted and the sugar is smooth and no longer grainy.
  6. Pour the caramel over the popcorn and peanuts.  Use a large spoon to toss the popcorn and peanuts until they are evenly coated.
  7. Spread the mixture on a nonstick 12x17-in. baking sheet.  Place the pan in the oven and bake for 6 minutes.
  8. Remove the pan from the oven and use a spatula to turn and mix the cracker jacks.  Bake for an additional 6 minutes.
  9. Remove the cracker jacks immediately from the hot pan and place them in a large bowl.  Allow the cracker jacks to air dry, tossing occasionally to promote even drying.
  10. Store in an air tight container or enjoy while still warm and sticky.