Crispy Cracker Jack Caramel Popcorn Bars
These bars combine nostalgic Cracker Jack flavors with a perfect sweet and salty crunch, making a portable treat that’s easy to make and loved by all ages.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels), fresh and air-popped
- 1/4 cup (56g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (60ml) light corn syrup
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 1 cup Cracker Jack candy mix (optional; can substitute with toasted peanuts and molasses drizzle)
Instructions
- Pop the corn fresh to yield about 10 cups. Spread on a large baking sheet to cool and remove unpopped kernels (about 10 minutes).
- Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with butter or cooking spray.
- In a medium saucepan, melt the softened unsalted butter over medium heat. Add light brown sugar, light corn syrup, and honey. Stir constantly until sugar dissolves and mixture starts to boil, about 5 minutes.
- Allow the caramel to boil without stirring for 4-5 minutes until it reaches soft-ball stage (235–240°F / 113–116°C) or turns a rich amber color.
- Remove from heat and quickly stir in vanilla extract, baking soda, and sea salt. The mixture will bubble up, aerating the caramel.
- Immediately pour the caramel sauce over the popcorn and Cracker Jack candy mix in a large mixing bowl. Gently fold to coat all popcorn evenly, working quickly to avoid crushing.
- Transfer the coated popcorn to the prepared pan. Press firmly and evenly into the pan using a buttered spatula or wax paper.
- Let the bars cool at room temperature for at least 1 hour until fully set. For faster cooling, refrigerate for 30 minutes but room temperature cooling yields better texture.
- Lift the block from the pan using the parchment overhang and cut into bars or squares with a sharp knife, wiping the knife clean between cuts.
Notes
Use fresh air-popped popcorn for best crunch. Watch caramel color carefully to avoid burning. Baking soda is essential for light, crispy texture. Work quickly when coating popcorn. Cool bars completely before cutting. For vegan version, substitute butter with coconut oil and use maple syrup instead of honey and corn syrup.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 200
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: caramel popcorn bars, Cracker Jack, caramel popcorn, crunchy snack, homemade popcorn bars, sweet and salty snack