Homemade Cracker Jack's

This recipe makes 13 cups of the iconic American snack. This crunchy treat is salty, sweet, and even better than the packaged version. 


Metal mixing bowl, wooden spoon, parchment paper, baking sheet, candy thermometer, sauce pan


  • 12 cups salted popped popcorn 
  • ½ cup roasted, salted peanuts
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter, chopped into pieces
  • 1 packed cup light brown sugar
  • 3 tablespoons of  molasses
  • ¾ teaspoon kosher salt plus another ½ teaspoon for sprinkling on top


  • Preheat the oven to 250F and line 2 baking sheets with parchment paper.
  • In a large heatproof bowl, mix the popcorn and the peanuts. 
  • In a saucepan over medium heat, combine the butter, brown sugar, molasses, and salt. Stir constantly until the butter melts. 
  • Attach candy thermometer to the pan and leave the mixture undisturbed until the temperature reaches 248F. 
  • Immediately remove from the heat and stir in the baking soda. 
  • Immediately pour it over the popcorn and stir with a wooden spoon until evenly coated. 
  • Pour the mixture into the parchment lined baking sheets, spreading evenly. 
  • Bake for 20-25 minutes the popcorn feels dryer.
  • Sprinkle additional salt. 
  • Allow the popcorn to cool completely. 
  • Serve immediately or within 3 days. 

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