Grandma Sue’s Cracker Jacks

Adam’s grandma Sue gave us some caramel corn (cracker jacks!) during Christmas, and I haven’t been able to stop thinking about how delicious it was… so I asked for the recipe. Surprisingly, it’s SUPER easy!! I thought the recipe’s yield was a little large until I realized it HAS to be that way, because you inevitably eat about a quarter of it before it’s even finished (especially if your Dad, Mr. Cracker Jim, is over). 🙂

Baked Caramel Corn / Homemade Cracker Jacks

  • 6 quarts popped corn
  • 1/2 lb butter
  • 2 cups dark brown sugar
  • 1/4 cup dark corn syrup (Karo)
  • 1/4 cup dark molasses
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • can of spanish peanuts, if you’d like

Pop the corn (I use my WhirleyPop) and spread in large roasting pan (really, a LARGE one… I used one of those disposable aluminum ones). In a large sauce pan, oil butter, sugar, corn syrup, molasses and cream of tartar until bubbly (stirring constantly). If you’ve ever made toffee, cook it just a little less than you would that. If you haven’t… then basically just cook until it bubbles, then keep stirring for about 3 minutes. You’ll see the consistency change pretty drastically. :) Remove mixture from heat, and stir in (very well) baking soda. Pour over corn, add peanuts if using them and stir well. I used two serving spoons to mix the corn/caramel together. Bake one hour @ 225, stirring thoroughly every 15 minutes. Turn out on wax paper, let cool and enjoy!

 

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