Cracker Jack Recipe – Sweet, Crunchy Caramel Popcorn With Peanuts

Cracker Jack brings back memories of ball games, movie nights, and that signature caramel crunch. Making it at home is easier than you might think, and the result is fresher and more flavorful than anything from a box. You get glossy caramel-coated popcorn, a hint of salt, and roasted peanuts in every bite.

This version stays crisp, doesn’t turn sticky, and bakes to that perfect snappy texture. It’s a crowd-pleaser for parties and a fun weekend project with the family.

Why This Recipe Works

• Baked for crunch: A short bake in the oven dries the caramel so the popcorn stays crisp and doesn’t get chewy.
• Right sugar ratio: Brown sugar and corn syrup create a smooth caramel that doesn’t crystallize and coats evenly.
• Balanced flavors: A touch of salt and vanilla rounds out the sweetness so it’s not cloying.
• Peanuts added at the right time: They warm with the caramel, bonding to the popcorn without burning.
• Easy cleanup: Lining pans and using a big bowl prevent sticky messes and make stirring simple.

Ingredients

• 12 cups popped popcorn (about 1/2 cup kernels), lightly salted and free of unpopped kernels
• 1 1/2 cups roasted peanuts (salted or unsalted, your choice)
• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Nonstick spray or neutral oil, for the bowl and utensils

Instructions

1. Prep your pans: Heat the oven to 250°F (120°C). Line two large sheet pans with parchment paper or silicone mats.

   Lightly spray a very large mixing bowl and a heatproof spatula to prevent sticking.
2. Pop the corn: Pop your popcorn using your preferred method (air popper or stovetop). Measure 12 cups, then shake in a colander to remove unpopped kernels. Place popcorn and peanuts in the greased bowl.
3. Make the caramel base: In a medium saucepan, melt the butter over medium heat.

   Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring until the sugar dissolves.

4. Boil without stirring: Once boiling, stop stirring and let the mixture cook for 4–5 minutes, until it looks glossy and slightly thicker. Keep the heat steady and avoid scorching.
5. Finish the caramel: Remove from heat.

   Stir in vanilla, then sprinkle in baking soda. The caramel will foam and lighten—this helps it coat the popcorn evenly.

6. Coat the popcorn: Immediately pour the hot caramel over the popcorn and peanuts. Use the greased spatula to toss and fold until everything is as evenly coated as possible.
7. Bake for crunch: Spread the mixture onto the two lined pans in an even layer.

   Bake for 45 minutes, stirring and flipping every 15 minutes to break up clumps and ensure even drying.
8. Cool and break: Remove from the oven and let cool completely on the pans. Break into bite-size clusters. Taste and sprinkle a pinch of flaky salt if you like a sweet-salty finish.

Storage Instructions

• Room temperature: Store in an airtight container or zip-top bag for up to 2 weeks.

  Make sure it’s fully cool and dry before sealing.

• Humidity control: Add a small piece of parchment between layers to prevent sticking in humid climates.
• Refreshing crunch: If it softens, spread on a sheet pan and re-crisp at 250°F (120°C) for 10 minutes, then cool.
• Freezing: You can freeze for up to 2 months in a well-sealed bag. Thaw unopened at room temperature to avoid condensation.

Benefits of This Recipe

• Budget-friendly: Uses pantry staples and costs far less than store-bought snacks.
• Customizable: Adjust sweetness, salt, and add-ins to suit your taste.
• Great for gifting: Stays fresh and makes a charming treat in tins or bags.
• No special equipment: A saucepan, bowl, and oven are all you need.
• Kid-approved: It’s fun to make and even more fun to eat.

Common Mistakes to Avoid

• Not removing unpopped kernels: They hide in the bowl and can crack a tooth. Always sift them out.
• Skipping the bake: Without baking, the caramel stays sticky and the popcorn gets chewy.
• Overcooking the caramel: Boiling too long can make it bitter.

  Aim for 4–5 minutes at a steady bubble.

• Under-coating: Work quickly after adding baking soda; the caramel sets fast. Grease your spatula to help.
• Storing while warm: Traps steam and softens everything. Cool fully before sealing.

Variations You Can Try

• Classic nostalgia: Use Spanish peanuts for that old-school flavor and add a tiny pinch of molasses (1 teaspoon) to the caramel.
• Salted caramel: Finish with 1 teaspoon flaky sea salt sprinkled over the warm popcorn after baking.
• Spiced crunch: Add 1/2 teaspoon cinnamon and a pinch of cayenne to the caramel right after you add the vanilla.
• Chocolate drizzle: After cooling, drizzle with melted dark or milk chocolate and let set.
• Maple twist: Swap 2 tablespoons of the corn syrup for real maple syrup for deeper flavor.
• Nut swap: Try almonds, cashews, or a mix.

  Toast nuts lightly first for best flavor.

• Dairy-free: Use a plant-based butter with a high fat percentage for similar results.

FAQ

Can I make this without corn syrup?

Yes. Replace the 1/2 cup corn syrup with 1/4 cup honey plus 1/4 cup maple syrup or use golden syrup. The texture will be slightly less glassy but still crisp if you bake it dry.

How do I keep the popcorn from getting soggy?

Bake at low heat and stir every 15 minutes.

Make sure it’s completely cool before storing. Humidity is the enemy, so use an airtight container.

What’s the purpose of the baking soda?

Baking soda aerates the caramel, making it foamy and lighter. This helps it spread thinly and cling to the popcorn, creating that snappy coating.

Can I use microwave popcorn?

You can, but choose a lightly salted, plain variety.

Butter-flavored bags can make the final mix greasy and overly salty. Air-popped corn gives the cleanest base.

How do I avoid burning the caramel?

Keep the heat at medium, don’t walk away, and use a heavy-bottomed saucepan. Once the syrup boils, stop stirring and time it for 4–5 minutes.

Is this recipe gluten-free?

Yes, as written it’s typically gluten-free.

Always check labels on corn syrup, vanilla, and peanuts to be sure.

How much popcorn is 12 cups?

It’s about 1/2 cup of kernels before popping, depending on your popper and the brand of kernels.

In Conclusion

Homemade Cracker Jack is simple, nostalgic, and seriously satisfying. With a smooth caramel, a low-and-slow bake, and a good handful of peanuts, you’ll get a crisp, golden snack that beats store-bought. Make a batch for movie night, pack it in lunch boxes, or gift it in tins.

Once you try it, you’ll keep the ingredients on hand for the next craving.