Homemade Crackerjacks


Serves 12

You’ll Need

  • 9–10 cups unsalted popcorn
  • ½ cup butter
  • 1 cup brown sugar
  • 2 Tbsp light corn syrup
  • 2 Tbsp molasses
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ tsp baking soda

Prep and Cook

  • Preheat oven to 300 degrees F and line a baking sheet with parchment paper. Spread popcorn in a single layer (with peanuts, if desired) on the baking sheet and set aside.
  • Lightly oil a rubber spatula with olive or vegetable oil, or non-stick spray. Set aside.
  • To make hot caramel, place butter in a saucepan set over medium-high heat. Add brown sugar, corn syrup, molasses, salt and 2 tablespoons of water. Bring to a rolling boil and cook for 3 minutes, stirring thoroughly every minute.
  • Remove from stovetop and add vanilla and baking soda. Stir well.
  • Immediately pour hot caramel mixture over popcorn and evenly coat using the spatula.
  • Bake popcorn for 30 minutes. Remove from oven and completely cool on the baking sheet. Break up into pieces and store in a covered bowl for up to five days.


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