Copycat Cracker Jacks totally take me back to ballgames, sticky fingers, and digging through the box to find the prize. There’s just something about that sweet caramel coating and the salty crunch of peanuts that hits in all the right nostalgic ways.
This homemade version gives you all of that, without the box or the prize, unless you count the fact that you made it yourself. You’ll need popcorn, Spanish peanuts, butter, brown sugar, corn syrup, and a little salt.
It’s all mixed up, baked until golden and crisp, and then cooled until it’s got that perfect crunch. It’s one of those snacks that’s fun to make, easy to share, and hard to stop eating once you start.
Pack it up in little bags for gifts, serve it at parties, or just keep a batch around for movie night. Sticky, sweet, salty, and crunchy, basically everything you want in a snack.
Why You’ll Love This Copycat Cracker Jacks Recipe
It’s a Classic Snack
This recipe delivers the same sweet and crunchy mix you remember from the original Cracker Jacks.
Great for Sharing
Makes a big batch that’s perfect for parties, holidays, or gifting.
Easy to Make at Home
Uses simple pantry ingredients and bakes in the oven for an easy finish.
Perfect Combo of Sweet and Salty
The caramel and peanuts give you that perfect balance of flavors in every bite.
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Tips and Tricks
Even Coating
Stir the caramel-coated popcorn well before baking to make sure all the pieces get coated evenly.
Prevent Sticking
Use parchment paper when cooling to keep the popcorn from sticking together in clumps.
Watch the Heat
Don’t overcook the caramel sauce—just whisk until everything melts and thickens. Overheating can make it bitter.
Ingredient Substitutions
Spanish Peanuts
You can use dry-roasted or honey-roasted peanuts if Spanish peanuts aren’t available.
Dark Corn Syrup
Light corn syrup will work in a pinch, but dark adds more depth of flavor.
Dark Brown Sugar
Light brown sugar can be used, but the caramel won’t be quite as rich.
How to Store and Reheat
Store in an airtight container at room temperature for up to 1 week. No reheating needed—just make sure it stays sealed so it stays crisp.
Copycat Cracker Jacks
Ingredients
- 11 cups plain popped popcorn
- 1 cup Spanish peanuts
- 1¼ cups dark brown sugar
- 10 tablespoon unsalted butter cut into pieces
- ¼ cup dark corn syrup
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 250°F.
- Spread popcorn evenly in a large, deep roasting pan.
- Sprinkle peanuts over the popcorn.
- In a saucepan over medium-high heat, add brown sugar, butter, corn syrup, and salt.
- Whisk constantly until the mixture is melted, thick, and caramelized, about 2 to 3 minutes.
- Pour the caramel sauce over the popcorn and peanuts.
- Stir well to coat everything evenly, including any caramel that settles at the bottom.
- Bake for 45 minutes, stirring occasionally to prevent burning.
- Remove from oven and spread the popcorn mixture in a single layer on parchment paper.
- Let cool completely before serving.
Notes
Nutrition
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