Servings: 10 cups
Ingredients
- 2 bags lightly salted microwave popcorn about 8–10 cups popped
- 1 cup dry roasted peanuts
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 250°F. Line a large baking sheet with parchment paper.
- Pop the microwave popcorn according to the package directions. Remove any unpopped kernels and place the popcorn onto prepared baking sheet. Add the dry roasted peanuts and gently toss to combine.
- In a medium saucepan over medium heat, melt the butter.
- Stir in the light brown sugar, honey, and salt. Bring the mixture to a gentle boil and cook for 4 minutes, until bubbly and slightly thickened.
- Remove the saucepan from the heat. Stir in the vanilla extract and baking soda. The caramel will foam slightly.
- Pour the caramel evenly over the popcorn and peanuts.
- Using a silicone spatula or wooden spoon, gently toss until the popcorn is evenly coated. The caramel will be sticky at first—this is completely normal.
- Bake for 30 minutes, gently lifting and turning the popcorn every 10–15 minutes to redistribute the caramel coating.
- Remove from the oven and allow the Homemade Cracker Jacks to cool completely. As they cool, the caramel coating will become crisp and crunchy.
- Break into clusters and serve. Store leftovers in an airtight container for up to one week.
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