Quacker Jack

Quacker Jack


"This is a good recipe that my Mom used to make for my Grandpa when he was hooked on Poppycock."
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servings 172 cals
Serving size has been adjusted!

Original recipe yields 40 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • 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.



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 u...

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!

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 m...

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

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!

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.

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 wa...

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 Christ...