Quacker Jack Recipe - Allrecipes.com
Quacker Jack Recipe

Quacker Jack

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"This is a good recipe that my Mom used to make for my Grandpa when he was hooked on Poppycock."

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Ingredients Edit and Save

Original recipe makes 5 quarts Change Servings


  1. In a 4-quart pan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Spread freshly popped corn on a large shallow sheet pan. Put it in a very slow oven, 250 degrees F (120 degrees C), to keep warm and crisp. Place popped corn in oven to keep warm. Repeat until all corn has been popped, for a total of 5 quarts popped corn.
  2. Cook and stir peanuts in 2 tablespoons of butter or margarine, about 5 minutes. Drain on paper towel and sprinkle with salt. Fold peanuts into popped corn.
  3. Combine butter, brown sugar, corn syrup, and salt in a heavy 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage, 248 degrees F (118 degrees C), about 5 minutes.
  4. Remove from heat and stir in baking soda. Syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve, or store. Store in an airtight container and set in a cool place.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Nov 15, 2003

This was really good popcorn. I didn't bake it as long as it called for, but it turned out just fine. Very tasty! I think there might be an error in the listing of 2 cups of Oil...I did NOT use that much oil to pop the popcorn in. I used my Stir-Crazy popper instead of using a pot to pop it in, and 1 cup of unpopped popcorn made plenty. I also added a teaspoon a vanilla when I added the baking soda. Thanks Yvonne...you've given me something new to make now. :O)

Jun 01, 2010

Super yummy! I used my microwave popper to make my popcorn. I used honey roasted cashews and added in a few white chocolate chips to the mix. Really good!


10 Ratings

Sep 11, 2007

Excellent recipe!! I made this as part of my Christmas gifts and it was a hit. I am making more today as everyone has been bugging me since they ran out. The only changes I made were to use my air popper to pop the popcorn (no oil used) and to add some vanilla to the liquid candy after removing from the heat. Excellent!! Thank you.

Dec 20, 2006

Everyone loved this. Has a rich, buttery taste. Excellent!

Oct 11, 2007

very munchie, yummy caramel corn- the whole family loves it. For me, I make the popcorn the way I usually do but then follow the rest of the directions. thanks!

Jan 08, 2007

I also only used 1 cupu of popcorn kernels and it popped plenty. I like more peanuts in my mix. But it came out very tasty and everyone loved it.

Dec 26, 2006

This tastes awesome, however the ratio of popcorn to caramel is off and the amount of oil is way too much for popping popcorn. I halved the recipe and the end result was a lot of popcorn that wasn't coated enough with caramel. My peanuts weren't even sticking to the popcorn. I had to go back and make some more caramel to make it look and taste more like Poppycock. The next time I make this I will halve the popcorn, but keep the rest of the ingredients as written. As far as the oil goes, I think I may have used about 4 TBS for 1&1/2 cups popcorn kernels.

May 08, 2015

This is really amazing! ! Not chewy like other caramel popcorn recipes it's like cracker jacks but better!! It makes a great gift and this recipe makes A LOT of servings. I added it to my Christmas gifts last year.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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