Cracker Jacks Popcorn Copycat
Cracker Jacks Popcorn Copycat
Popcorn is one of my most favorite snacks and this Cracker Jacks Popcorn Copycat recipe is definitely at the top of the list!
Cracker Jacks Popcorn Copycat
(Printable recipe below)
Ingredients …
4 Quarts Popped popcorn
1 C. Spanish peanuts
4 Tbs. Butter
1 C. Brown sugar
1/2 C. light Corn syrup
2 Tbs. Molasses
1/4 Tsp. Salt
Instructions…
1. Preheat oven to 250° F.
2. Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.
3. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer, bring the mixture to the hard−ball stage (260−275 degrees). This will take about 20 to 25 minutes.
4. Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every five minutes, so that all of the popcorn is coated.
5. Cool and store in a covered container to preserve freshness.
Need More Copycat Recipes?
This wonderful copycat recipe is one of 21 Fun Recipes included in my Copycat Appetizers Recipes! This is available in PDF format as an instant download. While a few of the recipes included in the eBook are also available on my website as printable recipes, this book will be all inclusive and you won’t have to print several separate recipes at a time!
Please do check out my 21 Fun Copycat Appetizer Recipes eBook!
Ok, back to the Cracker Jacks Popcorn Copycat printable recipe you came for!
Please Enjoy Your Free Printable Cracker Jacks Popcorn Copycat
Cracker Jacks Popcorn Copycat
Ingredients
- 4 Quarts Popped popcorn
- 1 C. Spanish peanuts
- 4 Tbs. Butter
- 1 C. Brown sugar
- 1/2 C. light Corn syrup
- 2 Tbs. Molasses
- 1/4 Tsp. Salt
Instructions
- Preheat oven to 250° F.
- Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.
- Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer, bring the mixture to the hard−ball stage (260−275 degrees). This will take about 20 to 25 minutes.
- Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every five minutes, so that all of the popcorn is coated.
- Cool and store in a covered container to preserve freshness.
