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Cracker Jack Caramel Corn

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Level: Easy

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Description

Make your own Cracker Jack Caramel Corn. Easy and fun to make, and well worth it. You will never buy bagged caramel corn again!

Ingredients

  • ½ cups Unpopped Pop Corn Kernels
  • 2 cups Spanish Peanuts
  • 1-½ cup Brown Sugar
  • ⅓ cups Light Corn Syrup
  • ½ cups Butter
  • 1 teaspoon Salt
  • ½ teaspoons Baking Soda
  • ½ teaspoons Vanilla Extract
  • 1 teaspoon Sea Salt

Preparation

In an air popper, pop the kernels according to your machine’s manual. My machine only allows you to pop 1/3 cups at a time, so make sure you follow your machine’s capacity instructions. You should have almost 4 quarts of popped popcorn using 1/2 cup of kernels.

Dump the popcorn and the Spanish peanuts in a clean tall paper grocery bag. Preheat oven to 300 degrees F. In a medium sauce pan, combine brown sugar, corn syrup, butter, and salt over medium heat and allow to gently boil for 5 minutes, stirring occasionally.

Turn off heat and stir in baking soda and vanilla. Carefully and immediately pour caramel sauce into the paper grocery bag and stir the sauce, popcorn, and nuts with a wooden spoon until the sauce is evenly distributed. Take the popcorn mixture and evenly scatter it between both greased cookie sheets.

Bake for 45 minutes, stirring the popcorn every 15 minutes. Remove from the oven and sprinkle with sea salt. Allow to cool and break up the pieces (if desired). Store in Ziploc bags or airtight containers. Enjoy!

8 Comments

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fishersmom on 11.4.2009

This is a wonderful recipe. So buttery and delicious! I doubled the recipe and had to bake it in batches and my first batch got slightly burned. My oven doesn’t usually cook hot so I just reduced the cooktime to 30 minutes and stirred every 10 minutes and it turned out perfect.

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savorysweetlife on 10.5.2009

Taibell:
OH NO!! I’m sorry your caramel corn did not turn out. I’ve made this caramel corn so many times in the last 2 weeks w/out problem but perhaps turning your over down 15 degrees would help. By finishing the caramel corn off with sea salt, it should give it just enough saltiness similar to kettle corn. Table salt is very overpowering and if you do decide to use table salt, I would cut the salt down by at least half and add more as you like. I hope you try it again and if you have any more problems, feel free to email me at [email protected].

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taibell on 10.4.2009

Started out really good. I’m not sure what happened, I think when my oven (gas) came back on after stirring it got too hot and burned. I was able to save some but it took the burnt flavor throughout. When I have the patience to try this again I will. I also used table salt and I think it made it too salty, my mistakes!

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Shal on 10.1.2009

YUMMMMM….

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dkreeder on 9.30.2009

I can’t wait to make this for Halloween! It looks fantastic. I especially love the sea salt as opposed to table salt.

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