The leaves are turning vibrant shades of red and yellow, the days are getting shorter, Halloween will be here soon, and I’m enjoying autumn comfort foods. Popcorn is the perfect fall snack food – and popcorn coated with a molasses-flavored caramel coating brings back memories of Halloween gatherings in days gone by. I found a hundred-year-old recipe for Crackerjack Candy, which is popcorn coated with a molasses mixture, and decided to give it a try. It is somewhat similar to the Cracker Jack popcorn snack sold in stores, but does not contain any peanuts.
According to Wikipedia, commercially- packaged Cracker Jack has been around since the late 1800s. And, for almost as many years, there have been recipes for making a similar molasses-flavored popcorn. One such recipe appeared in the December, 1925 issue of Farm Journal. The recipe in the magazine spelled Cracker Jack as one word – Crackerjack, and called the coated popcorn a candy.
The homemade Crackerjack was tasty, and had a rich caramel flavor. Similar modern recipes often call for using corn syrup instead of molasses. The molasses is healthier and more nutritious than corn syrup, but it is also more challenging to use. The key to successfully making this snack is to just lightly coat the popcorn with the molasses mixture. If the coating is thick, the crunchy, chewy texture of the coating can become a bit overwhelming.
Here’s the original recipe:
The recipe says that the syrup should be boiled until “it will harden when dropped in cold water.” I interpreted this to mean that it should be cooked until it reaches the hard ball stage (260° F.)
Here’s the recipe updated for modern cooks:
Crackerjack Candy
12 – 15 cups popped popcorn
salt, optional
1 cup molasses
1 cup brown sugar
butter
Put the 12 cups of popped corn in a large bowl and set aside. Be sure to remove any un-popped kernels. If desired, lightly salt the popped corn. (Reserve remainder of the popped corn in case it is needed when combining the syrup with the popcorn.)
Using butter, generously grease a baking sheet or other large pan. Set aside.
Put molasses and brown sugar in a pan; stir to combine, then using medium heat bring to a boil. Reduce heat and gently boil until the syrup reaches 260° F. degrees). This will take approximately 15 to 20 minutes. Remove from heat and immediately pour over the popped corn in the bowl and stir with the large spoon to coat the popped corn. The coating on the popped corn should just lightly coat it. If the coating is too thick, stir in additional popcorn. Work quickly because the mixture quickly begins to cool.
Spread the coated popped corn on the buttered baking sheet or other large pan. After the coated popcorn cools, break (don’t cut) into small pieces. If it will not be used immediately, store in a tightly covered container.
My Dad made this every Christmas. I’ll have to check out his recipe and see what he used.
It’s wonderful to hear that this post brought back some good Christmas memories.
I bought what used to be a nickel box of Crackerjacks the other day and it was so disappointing. I need to make some up before Halloween to bring back happy memories.
I bet you paid many multiples of a nickel to buy that box. Hard to believe that we once could get Cracker Jack (or candy bars) for a nickel.
Oh, wow, Sheryl, a flashback here. I used to make Crackerjack popcorn. Thank you for the memory and my smile. Erica
You’re welcome. I’m glad this post brought back some good memories.
Homemade is so much better than store bought.
Agree!
Sounds like a fun project with the kids! Don’t forget the prize!
Definitely don’t forget to add a prize. The prize was always the best part.
Yes, to the sweet reward of homemade goodness!
There’s something special about homemade treats.
My grandmother and I used to make popcorn balls with a similar recipe. Instead of spreading out the popcorn, we would press the hot syrup-covered popcorn into balls with our buttered hands.
I didn’t try doing it, but I think that this recipe could also be used used to make popcorn balls.
I loved it when Mom would buy us children a box of cracker jacks, and then the little surprises tucked inside!
Now a day the surprises aren’t even worth the bother!
So .. like you we just make our own! It’s a big hit around here.
I have similar memories. When I was a child, I always had so much anticipation as I ate the Cracker Jacks. My favorite surprises were the rings with the adjustable sizing, and I always hoped to get another one.
Oh wow! Not something we have in Australia, but it looks very yummy! Linda 🙂
It’s fascinating how some foods are very similar between Australia and the U.S., and others are quite different.
It is interesting! It doesn’t ring any bells with me – my kids might have tried it though – there are a lot of American-style flavors coming our way these days!
My teeth hurt already ;)! Love this post.
It’s wonderful hear that you enjoyed this post.
i suppose one could add peanuts or other nuts. Sounds interesting, now I have to check to see if I have molasses!
As you noted, peanuts or other nuts could easily be added.
I absolutely love caramel corn and kettle corn, but somehow it never occurred to me to use molasses! That makes me think of gingerbread… I may just need to play with the spicing to make that happen…
It would be fun to play with adding spices to this recipe.