4 cups freshly popped corn, lightly salted 1 cup packed brown sugar 1/2 cup butter or margarine 1/2 cup light corn syrup 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda
Put popcorn in shallow roasting pan (large pan). In heavy saucepan mix sugar, butter and corn syrup. Stir over medium heat until boiling. Continue boiling 5 min. without stirring. Remove from heat; add vanilla and baking soda. Pour over popcorn; stir to coat well.
Bake in preheated 250 degrees F oven for 1 hr., stirring several times. Cool, break apart and store in tightly covered container. (Cool on waxed paper so it won't stick to pan) Note; if desired 1 cup. peanuts may be added to popcorn BEFORE adding caramel sauce.
Wow. This recipe really is perfect. I took the suggestion of another reviewer and used brown rice syrup, which seems much healthier than corn syrup to me. I also added red skinned peanuts and some pecans. Yum.
Jul 6, 2013
This is a perfect copycat version of cracker jacks!!
Nov 2, 2012
Thank you so much for the PERFECT cracker jack recipe! I followed the others suggestion and doubled the popcorn. I went a bit overboard on the peanuts, but hey! it that really possible? This recipe is a real keeper
Nov 30, 2011
This recipe was a HUGE hit with our family! I didn't have peanuts so I used cashews. I've also made it with mixed nuts. It doesn't make it through the night! Talk about gone in 60 seconds! We love this!
Oct 5, 2011
munchy man REVIEW:
This recipe may be a little time consuming but if done right is the very best OMG and I highly recommend putting in the Spanish red skin peanuts also but this stuff is better than store bought cracker jacks hands down wow thank you very much for the recipe
Jul 12, 2011
Noshimo Member since: July 12, 2011 REVIEW:
Delightfully crunchy! As a single person I reduced the recipe from four to two; worked out fairly well. It still made a lot of syrupy sweetness, more than enough to coat the corn, as other users have written. Will make again and use all the willpower I can garner...not to use peanuts. Makes for very dangerous snacking!
Dec 20, 2010
Loved it! I used more popcorn than the recipe called for - double - and it turned out great. The caramel was still generous.
Dec 11, 2010
foodfan COMMENT: Isn't this supposed to be 4 QUARTS of popped corn? That's what other similar recipes say, with the same amount of syrup. Is this a typo or not?
Nov 14, 2010
Warning! Think very carefully before making this recipie! I don't care how much self-control you might think you have, you can't stop eating this stuff as soon as it comes out of the oven. This was my first try at caramel popcorn and it turned out perfect. My only recommendation is to double the amount of popcorn or better yet, double the amount of caramel and quadruple the popcorn 'cause you're going to want more!
Oct 19, 2010
Great recipe!! my first time making this and they r great. One problem, I took them out 10 min early b/c the caramel was burning but it must be my oven so I'll try less heat next time.
Jul 18, 2010
We made a half quantity of the recipe and used about 6 cups of air popped popcorn. This gave a good balance between the caramel and the popcorn. Yummy!!!
Jan 6, 2010
Guest Foodie COMMENT: Drizzle caramel onto popcorn with a spoon, layer-by-layer, to avoid soggy corn. DON'T TRY TO POUR!! (Spoon technique is more fun for the grandkids anyway!). Add nuts for an extra treat. I enjoyed this recipe!