Cracker Jack
Published
Published
Cracker Jack is molasses-flavored, caramel-coated popcorn with roasted peanuts sprinkled throughout. Each box comes with a little prize inside, too. It’s a very nostalgic treat with strong ties to baseball games, and this Homemade Cracker Jack has all the sweet, salty, crunchy goodness of the classic. It doesn’t come with a prize (HA!), but it’s just as irresistible as the store-bought version.
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The reason Cracker Jack is tied to baseball is that it’s mentioned in the song “Take Me Out to the Ball Game” which is traditionally sung by the entire crowd at a game during the 7th inning. Making Cracker Jack at home is easier than you’d think though, and this homemade version tastes so much fresher, toastier, and more buttery than the boxed kind! I start by giving Spanish peanuts a quick toast in the oven, then stir together a very simple brown sugar caramel with butter, corn syrup, salt, vanilla, and a little baking soda to help the coating bake up crisp instead of hard.
I use my homemade stovetop popcorn, but ready-made popped popcorn is totally fine too and keeps this Cracker Jack recipe extra easy. The brown sugar gives the caramel its molasses flavor, and I definitely recommend Spanish peanuts with the red skins here because the skins add a toastier, slightly bitter flavor that tastes SO good with the sweet caramel coating. Once the popcorn cools, you get sweet, salty, buttery clusters perfect for movie night, game day, parties, or gifting in little bags!
Helpful Tips & Variations
- Don’t skip the baking soda. Baking soda reacts with the hot caramel and creates tiny air bubbles, which makes the coating lighter, easier to spread over the popcorn, and less hard once baked.
- Don’t boil the caramel. Keep the heat at medium and whisk just until the brown sugar dissolves, the butter melts, and the caramel thickens slightly. If the mixture boils, the sugar can get too hot and make the coating harder and more candy-like. I also add butter and corn syrup to help keep the caramel smooth, glossy, and easier to stir without crystallizing, but gentle heat is what really helps keep the texture right.
- Work quickly when tossing. Once the caramel hits the popcorn, it starts setting fast. I like to pour it evenly over the top, then gently scoop and fold right away so the popcorn and peanuts get coated before the caramel firms up.
- Cool completely. The Cracker Jack popcorn will still seem a little soft when it comes out of the oven, but it hardens as it cools. Let it cool all the way on the parchment-lined baking sheet before breaking it apart, or the clusters can feel sticky.
- Make your own popcorn or buy ready-made! My homemade popcorn makes about 14 cups of popcorn, so just use what you need for this Cracker Jack recipe, or buy ready-made popped popcorn which keeps things quick and easy.
Cracker Jack
Ingredients
- 1 cup Spanish peanuts
- 11 cups plain popped popcorn
- 1¼ cups packed dark brown sugar
- 10 tbsp butter, cut into pieces
- ¼ cup light corn syrup
- ¾ tsp salt
- ¼ tsp baking soda
- 1 tsp vanilla
Instructions
- Preheat oven to 350ºF. Spread the peanuts onto a rimmed baking sheet and roast in the oven until fragrant and lightly browned, stirring halfway through, about 15 minutes.
- Reduce oven temperature to 250ºF.
- Lightly coat a large deep roasting pan with nonstick spray. Dump the popcorn in and roughly spread to an even layer. Sprinkle the roasted peanuts over the top.
- In a small saucepan set over medium heat, combine the brown sugar, butter, corn syrup, and salt. Whisk until the sugar is dissolved and the butter is melted – do not let it come to a boil. Cook, stirring, for 2-3 minutes until the sauce is thick and caramelized. Then stir in the baking soda and vanilla.
- Evenly pour the caramel sauce over the popcorn and peanuts. Quickly but gently scoop and stir until everything is coated.
- Bake at 250ºF for about 35-40 minutes, stirring occasionally, until the popcorn is crisp (the popcorn will continue to crisp up as it cools.)
- Transfer the baked Cracker Jack to a large rimmed, parchment lined baking sheet spread to an even layer. Set aside to cool completely, then break apart if necessary.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cracker Jack Step by Step
Gather all of your ingredients and preheat the oven to 350ºF.
Roast the peanuts: Spread 1 cup Spanish peanuts onto a rimmed baking sheet and roast for about 15 minutes, stirring halfway through, until they smell nutty and look lightly browned.
Combine with popcorn: Reduce the oven temperature to 250ºF. Lightly coat a large, deep roasting pan with nonstick spray. Add 11 cups plain popped popcorn and spread it into an even layer. Sprinkle the toasted peanuts over the popcorn.
Make the caramel: In a small saucepan over medium heat, combine 1¼ cups packed dark brown sugar, 10 tbsp butter cut into pieces, ¼ cup light corn syrup, and ¾ teaspoon salt. Whisk until the butter melts and the sugar dissolves, but do not let the mixture come to a boil.
Continue cooking, stirring often, for 2-3 minutes, until the caramel looks thick, smooth, and glossy. Remove from the heat, then stir in ¼ tsp baking soda and 1 tsp vanilla. The mixture may bubble up slightly, which helps make the caramel lighter and easier to coat the popcorn.
Bake: Evenly pour the caramel sauce over the popcorn and peanuts. Quickly but gently scoop and stir until everything is coated. Bake at 250ºF for 35-40 minutes, stirring occasionally, until the popcorn looks crisp. It will continue to firm up as it cools.
Cool and serve: Transfer the baked Cracker Jack to a large rimmed baking sheet lined with parchment paper and spread it into an even layer. Let it cool completely, then break apart any large clusters before serving. Enjoy!
Serving Suggestions
My family loves a big bowl of homemade Cracker Jack while watching baseball at home, but it’s also great for lunch boxes, movie night, or road trips. This recipe makes 12 servings (about 1 cup each), and it keeps well in an airtight container if you have leftovers. I also think this recipe would be fun on a snack tray or snack bar with lemon Muddy Buddies for something bright and sweet, Rolo Ritz sandwich cookies for a chocolate option, and cinnamon sugar Chex Mix for extra crunch. I’d add a few salty extras, too, like pretzels, mixed nuts, and cheese crackers, so there’s a little something for everyone.
Storing Leftovers
Keep any leftover homemade Cracker Jack in an airtight container and store at room temperature for up to 1 week.
More Easy Popcorn Recipes
- These Popcorn Balls are a sticky-sweet classic made with pantry staples, mini marshmallows, and 20 minutes of your time.
- I’d make Zebra Popcorn for movie night, then save a few cups in cellophane bags for easy edible gifts!
- S’mores Popcorn is a 10-minute snack mix with popcorn, mini marshmallows, Golden Grahams, Snow Caps, and melted chocolate.
Fun Facts About Cracker Jack
The reason Cracker Jack is tied to baseball is that it’s mentioned in the song “Take Me Out to the Ball Game.” The song was written by Jack Norworth and Albert Von Tilzer, neither of whom had ever been to a baseball game before they wrote it. It’s traditionally sung by the entire crowd at a game during the 7th inning.
This is only the chorus to a bigger song about a girl named Katie Casey who was crazy about baseball:
Take me out to the ball game,
Take me out with the crowd.
Buy me some peanuts and Cracker Jack,
I don’t care if I never get back.
Let me root, root, root for the home team,
If they don’t win, it’s a shame.
For it’s one, two, three strikes, you’re out,
At the old ball game.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
