This Cracker Jack Recipe is the perfect homemade copycat! It’s a great butter toffee popcorn recipe for gifting, snacking, or bring to baseball games!
Summertime. Baseball. Snacks. CRACKER JACK! That was my series of thought when I decided to make this recipe. Cracker Jack is nostalgic for me. My grandpa would often give us boxes growing up. I loved tearing open a new box and fishing around for the prize. Once the prize was found, it was time to eat the buttery, toffee popcorn!
My favorite part of this Cracker Jack recipe is definitely the peanuts!
I recently made this Cracker Jack recipe for my daughter’s 5th birthday party. In fact I made a double batch. I put some out on the buffet, and packaged the rest as favors. Can you tell what the party them is? I’ll be posting the entire party soon!
Cook’s Note – Cracker Jack Recipe
- Store the popcorn at room temperature, in an airtight container for 5 days.
- Plain popcorn is best in this recipe. PLEASE don’t use buttery microwaved popcorn. I opted to use my favorite popcorn popper for this recipe.
Cook’s Tools – Cracker Jack Recipe
- 12 cups plain popped popcorn
- 10 Tablespoons butter
- 1½ cups packed dark brown sugar
- ½ cup dark corn syrup
- ½ teaspoon salt
- 1½ teaspoons pure vanilla extract
- ½ teaspoon baking soda
- 2 cups salted peanuts
- Move oven rack to middle position. Preheat oven to 250 degrees F. Grease a large, disposable aluminum pan with nonstick spray. Pour the popcorn into the pan; set aside.
- In a large saucepan over medium-high heat melt the butter. Add the sugar, corn syrup, and salt. Bring to a boil, then reduce heat to simmer. Simmer the mixture while stirring often, until slightly thickened, about 3-5 minutes. Remove from heat, and stir in the vanilla and baking soda. The baking soda will foam, keep stirring until the foaming subsides. Add the peanuts and pour everything over the popcorn, tossing to coat evening. This will take a couple of minutes to do.
- Bake the popcorn, stirring every 15-20 minutes, until it turns a deep golden color and the caramel has set, 60-90 minutes. Spread wax paper over your counter and pour the mixture out onto the wax paper. Cool the popcorn to room temperature. Enjoy!
Source: adapted from Cook’s Country
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