Quacker Jack

Quacker Jack

7 Reviews 3 Pics
Recipe by  JIGSAW

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

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Adjust Servings

Original recipe yields 5 quarts



  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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Reviews (7)

Rate This Recipe


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)



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 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.

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Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet



previous recipe:

Caramel Corn IV


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Bon Bons