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Saturday, October 30, 2010

Chocolate Cracker Jacks

The other day I posted a chocolate popcorn recipe. It was very good, but I didn't get to eat any, as it was a gift for someone else. So today, I tried a different recipe that did not use marshmallows, but used Karo Syrup instead. This recipe also called for peanuts. I like this recipe better, because the consistency was more like "caramel corn" and the salty peanuts helped cut down on the sweetness. Fortunately I had all the ingredients handy in my pantry and didn't need to buy anything to make this.


  • 2 quarts popped popcorn
  • 1 cup peanuts
  • 3/4 cup sugar
  • 1/4 cup corn syrup
  • 1/4 cup cocoa powder
  • 1/2 cup butter
  • 1 teaspoon vanilla


  1. Preheat oven to 250 degrees
  2. Spray Pam into a large baking pan with sides.
  3. Place popcorn and peanuts into a large bowl, and set aside.
  4. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
  5. Bake in preheated oven for 30 minutes, stirring every 10 minutes.
  6. Remove from the oven, and cool to room temperature. Break into pieces and store in an airtight container.

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