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Irresistible Cracker Jack Caramel Popcorn Bars

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These easy homemade Cracker Jack caramel popcorn bars combine sweet, salty, and crunchy flavors for a nostalgic treat that’s quick to make and perfect for any occasion.

Ingredients

Scale
  • 12 cups popped popcorn (about 1/2 cup kernels)
  • 1 cup roasted peanuts
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) light brown sugar, packed
  • 1/4 cup (60 ml) light corn syrup
  • 2 tablespoons honey
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Pop about 1/2 cup (90 grams) of popcorn kernels using an air popper or stovetop method to yield around 12 cups of popcorn. Remove any unpopped kernels and transfer the popcorn to a large mixing bowl. Add the roasted peanuts and gently toss to combine. Set aside.
  2. In a heavy-bottomed saucepan, melt 1/2 cup (115 grams) unsalted butter over medium heat. Once melted, stir in 1 cup (200 grams) light brown sugar, 1/4 cup (60 ml) light corn syrup, and 2 tablespoons honey. Bring the mixture to a gentle boil, stirring constantly to dissolve the sugar.
  3. Allow the caramel to boil without stirring for about 4-5 minutes, or until it reaches 245°F (118°C) on a candy thermometer. If you don’t have a thermometer, watch for a deep amber color and thick, bubbly texture. Remove from heat immediately once ready.
  4. Quickly stir in 1/2 teaspoon baking soda, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. The mixture will foam up — this is normal and creates a light caramel texture. Stir gently until combined.
  5. Pour the hot caramel sauce over the popcorn and peanuts. Using a spatula or wooden spoon, gently fold the mixture to evenly coat all pieces. Work quickly before the caramel cools and hardens.
  6. Line a 9×13 inch (23×33 cm) pan with parchment paper or lightly grease it. Transfer the coated popcorn mixture into the pan and press down firmly with a spatula or your hands (lightly sprayed with oil to prevent sticking) to form an even layer.
  7. Let the bars cool at room temperature for at least 2 hours, or until firm. For quicker setting, refrigerate for 30-45 minutes, but avoid freezing as it can make the bars brittle.
  8. Once set, lift the block out using the parchment paper and cut into bars or squares with a sharp knife. Store in an airtight container.

Notes

Use a heavy-bottomed pan to prevent burning the caramel. Work quickly when coating popcorn as caramel cools fast. Press bars firmly to hold shape. Store at room temperature in an airtight container for up to 5 days. Refrigeration can harden caramel. For vegan version, substitute butter with coconut oil and honey/corn syrup with maple syrup.

Nutrition

Keywords: Cracker Jack, caramel popcorn bars, homemade snack, easy recipe, caramel bars, popcorn bars, sweet and salty snack

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