Cracker Jacks Copycat Recipe
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Cook time: 
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Serves: 16 cups popcorn
  • 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
  1. Pre-heat oven to 250F
  2. Arrange popcorn and peanuts onto two large baking sheets and place them into the pre-heated oven while you prepare the caramel.
  3. 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.
  4. 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.
  5. 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.
Recipe by Brownie Bites Blog at