Reviewed: Apr. 1, 2013

I noticed a descrepancy in the ingredients and the total end result...1 cup of unpopped popcorn would make a lot more than 8 cups of finished product, so I used only 1/2 cup of unpopped corn. It turned out perfect! Plenty of sauce, it all fit on a half sheet sized baking sheet. Oh, and I added cashews and pecans! YUM!

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Reviewer:

cookerlady

Reviewed: Mar. 27, 2013

It's very tasty (once I got the recipe right). The first batch of popcorn I messed up by not using enough oil. The next batch I increased to 3 T of oil, and it seemed to work. I didn't keep the popcorn warm, and it clumped, so I tried again and on the 3rd try, it was perfect. Reminded me of many fall evenings growing up in the Midwest.

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Reviewer:

MaggieF59

Reviewed: Dec. 20, 2012

My kids love this recipe...It works fabulously...You do need to make sure you double or even triple the sauce for the amount of popcorn called for... or just use less popcorn...I believe the person who put this recipe up typo'd on the 1 cup and probably meant to say 1/2 cup unpopped popcorn... I use 1 cup and double the sauce add a few peanuts and viola you have cracker jacks.... (it tastes just like them)

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Reviewer:

Lady Tenazby

Cooking Level: Expert

Living In: Fort Bragg, California, USA

Reviewed: Aug. 9, 2012

I make this often. One of my families' favorite fall snacks!

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Reviewer:

Just Duckie

Reviewed: May 16, 2012

Very good recipe, but should be stirred more frequently than every ten minutes in the oven. More like after 10 minutes, then after five, then after five. At that point it should be good, but you can probably put it in for another five. For easier cleanup, allow the pans to soak in plain water...all or most of the caramel will dissolve away.

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Reviewer:

ane03

Reviewed: Dec. 25, 2011

Turned oven temp down to 275 , as mine runs hot , and used one bag of micro corn . Skipped mixing in the bowl , and poured the popped corn into a turkey roaster. ( catch the " duds " , of course. ) Threw some dry , roasted , salted peanuts into the sauce , before coating the corn. Baked , and stirred , as directed . Cooled on waxed paper . Very easy , and good.

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Reviewer:

lumpygravy

Cooking Level: Beginning

Home Town: Sturgis, Michigan, USA

Reviewed: Oct. 29, 2011

This recipe is awesome. I used 4 quarts of popped popcorn, followed recipe to the letter, turned every 10 minutes for 25 minutes in oven. Voila! It tastes just like Cracker Jack!!

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Reviewer:

Michelle

Reviewed: Jul. 4, 2011

Excellent recipe. Easy to make and delicious result. Just one recommendation: Do NOT use microwave popcorn. People, you seriously do not want those cancer causing ingredients in your family's systems. Truly, the less processed food your children get the better off they'll be. Pull out a pan, some corn and oil and make yourself some good old fashion popcorn!

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