What makes Cracker Jack caramel popcorn just a little bit different from other caramel corn snacks is the use of brown sugar and addition of molasses to the caramel. This nifty copycat recipe incorporates both of those things to give you that special dark caramel flavor with the extra bite that is characteristic of the commercial version of this snack.
Using Spanish redskin peanuts makes this copycat all the more authentic, because we all remember the peanuts slipping out and collecting at the bottom of the box while the caramel coated skins remained attached to the popcorn.
Making caramel corn is addictive and dangerous. After you make it the first time and discover how easy it really is, it’s all to simply to whip up a batch anytime, anywhere, and for any reason.
But that’s okay if you do that, because this is a judgement free zone.
|Cracker Jacks Copycat Recipe|| |
- 16 cups popped popcorn
- 1 cup redskin Spanish peanuts
- 4 TBS butter
- 1 cup brown sugar
- ½ cup light corn syrup
- 2 TBS molasses
- ¼ tsp salt
- ½ tsp baking soda
- Pre-heat oven to 250F
- Arrange popcorn and peanuts onto two large baking sheets and place them into the pre-heated oven while you prepare the caramel.
- In a heavy-bottomed saucepan, combine all remaining ingredients except for the baking soda and bring to a low boil over medium heat, stirring occasionally.
- Insert a candy thermometer and continue to boil while stirring until the mixture reaches hard ball stage (260 - 275F). Once this stage has been reached, remove the mixture from the heat and stir in the baking soda until well-combined.
- Working quickly, pour the caramel over the popcorn and peanut mixture and return to the oven for 25 minutes, stirring with a large spatula every 5 minutes until well-coated. Remove from oven and allow to cool, and then store in an airtight container at room temperature.