• Cooking Time:
  • Servings:
  • Preparation Time:


8-12 cups popped popcorn

(About 2 loads of air popped popcorn made according to manufacturer's instructions - check out Regal or West Bend - they still make air poppers).


  • 1-2 cups roasted Spanish peanuts *
  • Caramel mixture:
  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 1/2 cup corn syrup
  • 3/8 teaspoon baking soda (1/4 tsp. plus a bit)
  • 1/2 teaspoon vanilla (optional)
  • 1/8 teaspoon salt


  • Make popcorn and set aside.
  • Roast peanuts (or purchase roasted) on a baking sheet in a 325 F oven until slightly colored, about 12-20 minutes, turning every so often.
  • Remove and let cool.
  • Meanwhile, in a medium saucepan, melt the butter, and then add brown sugar, honey, molasses, corn syrup, baking soda, vanilla and salt.
  • Stir, allowing mixture to come to a boil.
  • Reduce heat to medium, and boil gently without stirring about 3 minutes (or until mixture registers 265 F. on a candy thermometer - soft ball stage check out the sidebar on Thermometers).
  • Preheat oven to 250 F.
  • Place popcorn in a large, heat-safe bowl.
  • Slowly pour syrup over popcorn.
  • Stir and toss, adding in peanuts at the same time, and toss to coat as best you can.
  • Turn popcorn onto a large parchment lined baking sheet. Popcorn will not look thoroughly coated with caramel at this point but that will take care of itself as it bakes and dries.
  • Bake, tossing and shuffling corn every few minutes for about 20 minutes.
  • Cool and break into serving size pieces.
  • Keeps for about three days.
  • You may freeze cooled crackerjacks on large baking sheets (this will keep it crisp and reduce clumping).
  • Once frozen, place portions in PAPER bags and store in freezer.

Categories: Candy  Caramel/Nougat 
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