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. This snack 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 popcorn 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!
Disclosure: This post includes affiliate links.
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:
- Large, Disposable Pan
- Nordic Ware Corn Popper
- Large Saucepan
If you love all things popcorn as I do, then you need to try these four other recipes:
Cracker Jack Recipe
Ingredients
- 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
Instructions
- Move oven rack to the 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!
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
Seriously the BEST Cracker Jack popcorn!
So glad you enjoyed the recipe!
This looks amazing! I may or may not share this with my family!
We love this Carmel corn. I have made it several times and substituted pecans instead of the peanuts as I didn’t want to go to the store again and for our tastes this is so so much more tasty. I made this with walnuts as well and it was great too.