Homemade Cracker Jack
Yield: 8-10 cups
  • 10 cups freshly popped popcorn*
  • 1 cup peanuts
  • 2 cups brown sugar
  • 1¼ cups honey
  • ¼ cup molasses
  • 8oz (2sticks) unsalted butter, very soft or melted
  • 1 tsp kosher salt
  • 1 tsp baking soda
  1. Preheat the oven to 250˚F and line two baking sheets with a Silpat or parchment.
  2. Have popcorn ready to go in the biggest bowl you have. Keep the peanuts on the side.
  3. In a small pot, combine the brown sugar, honey, molasses, butter and salt. Add a few tablespoons of water to moisten the sugar before bringing to a boil over medium heat. Cook to 250˚F.
  4. As soon as the sugar reaches 250˚F, turn off the heat, stir in the baking soda and immediately pour over the popcorn, tossing to coat evenly. Add the peanuts and toss again.
  5. Spread the popcorn mix onto your prepared sheet pans and bake for about 1 hour, stirring to break up clumps once or twice.
  6. Once out of the oven, give one more toss and let cool completely.
  7. This will keep well in an airtight container at room temp up to a week.
*3 bags of microwave popcorn - just make sure to separate out all those unpopped kernels!
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/homemade-cracker-jack/