This peanutty, caramelly Cracker Jack popcorn recipe tastes close to the original. It's very easy to prepare at home and makes great gifts! For a thicker coating of caramel, reduce the popped popcorn to 10 cups.
Ingredients
- 11 cups popped popcorn
- 1 cup Spanish peanuts
- 1.25 cups dark brown sugar
- 10 tablespoons unsalted butter , cut into pieces
- 0.25 cups dark corn syrup
- 1 teaspoon kosher salt
Instructions
-
1
Preheat the oven to 250 degrees F (120 degrees C).
-
2
Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts over top.
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3
Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter melted and sauce thick and caramelized, 2 to 3 minutes.
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4
Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to bottom of the roasting pan.
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5
Bake in the preheated oven, stirring occasionally, until caramel and popcorn crisped, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely.
Nutrition Facts
Per serving
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