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The Best Homemade Cracker Jack
Its opening day for baseball! What better way to get into the spirit of it than with this homemade Cracker Jack recipe. Once you taste it, you’ll just keep wanting more. And it is made without corn syrup! Definitely a home run.
You will need ...
- Popped Popcorn, 5-6 Cups
- Roasted & Salted Peanuts, 1 Cup
- Brown Sugar, 1 Cup, packed
- Molasses, 1/4 Cup
- Unsalted Butter, cut into pieces, 1/2 Cup
- Baking Soda, 1/4 tsp
- Salt, 3/4 tsp
NOTE:
The classic flavor that makes Cracker Jack unique from other caramel corn is the signature molasses flavor. This ingredient is key.
Side Note:
So, the peanuts that I had on hand were very salty. I’m ok with a little salt, but this amount was borderline unbearable. It would also alter the flavor of the snack. So, to remove some of the salt, I placed the peanuts in a metal sieve and shook them around for a minute to rub some of the salt off. You can see in this picture the before (the bowl at the top of the picture) and the after (the bowl at the bottom of the picture). It made a huge difference and was totally worth the extra step.
Step One
Preheat the oven to 250 degrees F. In a large bowl, place the popcorn and the peanuts. Toss them to mix them up a bit.
Step Two
Set up your station as in this picture. If you do not have a candy thermometer, don't worry. We will talk later about what you are looking for.
In a heavy bottom pot, place the butter, brown sugar, molasses, and salt. Stir gently until the butter is completely melted. Once the butter has melted, attach the candy thermometer to the side of the pot and leave the mixture to cook, undisturbed. It is done cooking once it hits 248 degrees F on the thermometer.
If you do not have a candy thermometer
248 degrees F on a candy thermometer is what’s known as “Firm Ball” stage. This means that if the liquid was taken out and dropped into a cup of cold water, it would be like a sticky ball that briefly holds its shape. You can do this by keeping a bowl of ice water next to the pot. When the mixture starts to have slow popping bubbles, quickly dip the tip of a spoon into it, then dip that into the cold water. Reach in and take the sugar off the spoon and see if you can flatten it into something that feels like a caramel candy. That is the consistency you are looking for.
Step Three
As soon as the mixture reaches the desired temperature or stage, remove it from the heat. Add in the vanilla extract.
Step Four
Then, add in the baking soda. Gently stir to combine. If you are making this with your kids, advise them that cooked sugar is VERY dangerous and it could burn their skin if they are not careful.
Step Six
Place the popcorn on a parchment lined baking sheet. If the popcorn is not laying in one flat layer, then split it onto two trays. Bake in the oven for about 25 minutes. The goal is to dry out the mixture. Toss it occasionally to help it along.
Step Seven
Let the popcorn cool completely before serving. It is best eaten that day, but it still tastes great if kept in an airtight container on the counter for a few days. Now turn on the game and enjoy!