Homemade Cracker Jacks

Four ingredients stand between you and a batch of homemade caramel corn that puts the boxed stuff to shame. Popcorn, peanuts, molasses, and sugar. That’s the whole list.

The molasses-sugar syrup cooked to soft ball stage (235°F / 113°C) gives these a chewy, toffee-like coating rather than a hard, crunchy shell. It’s stickier and more deeply flavored than the corn syrup version you’ll find in most caramel corn recipes. That dark, bittersweet molasses flavor is what makes this taste like the old-fashioned original.

Pour the hot syrup over the popcorn and peanuts while it’s still liquid and stir fast. It sets up quickly as it cools, so you need to coat everything evenly before it turns from pourable to tacky. A wooden spoon works best because metal spoons conduct heat and the syrup clings to them.

Kitchen Tips

• Use a candy thermometer for accuracy. The difference between 235°F (113°C) and 250°F (121°C) is the difference between chewy and rock-hard.
• Pop the corn fresh. Stale popcorn absorbs the syrup unevenly and turns soggy.
• Work in a large bowl or roasting pan so you have room to stir without flinging syrup.
• Store in an airtight container. Humidity makes the coating sticky and soft within hours.

Variations

• Use roasted cashews or almonds instead of peanuts.
• Add a pinch of cinnamon or a dash of vanilla to the syrup for a spiced version.
• Drizzle melted chocolate over the cooled Cracker Jacks for a chocolate caramel corn treat.