Ingredients for Corn Belt Crackerjacks
- Brown Sugar
- White Syrup
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 teaspoon salt
- Baking Soda
- 6 cups popped popcorn (about 1/2 cup unpopped kernels)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Corn Belt Crackerjacks? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Corn Belt Crackerjacks
- In a large saucepan over medium-high heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves completely.
- Continue cooking, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer, or until it turns a deep amber color and a small amount dropped into cold water forms a hard, brittle ball. Watch carefully to prevent burning!
- Remove from heat and immediately stir in the butter, salt, and baking soda. The mixture will foam up – be careful!
- Quickly pour the hot mixture over the popped popcorn in a large bowl. Stir gently but thoroughly to coat all the popcorn evenly.
- Spread the Crackerjacks in a single layer on a baking sheet lined with parchment paper.
- Let cool completely before breaking into pieces. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
232g
Fat
48g
Carbs
30g