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  • 1 bag (3.2 ounces) butter-flavored microwave popcorn
  • ½ cup Food Club unsalted butter (1 stick)
  • 1 cup packed Food Club light brown sugar
  • ¼ cup light corn syrup
  • ½ teaspoon Food Club salt
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon Food Club baking soda
  • ¾ cup lightly salted peanuts


  1. Preheat oven to 250°. Prepare popcorn as label directs. Transfer popcorn to large bowl; remove any unpopped kernels.
  2. Meanwhile, in medium saucepot, melt butter over medium heat. With wooden spoon, stir in brown sugar, corn syrup and salt. Heat to boiling over high heat, stirring constantly. Boil 5 minutes (if using, candy thermometer should read 240°), stirring occasionally; remove saucepot from heat. Stir in vanilla extract and baking soda. Caramel sauce will foam up when baking soda is added.
  3. Pour hot sauce over popcorn; add peanuts. With wooden spoon, fold popcorn mixture until popcorn and peanuts are evenly coated with sauce. Transfer popcorn mixture to rimmed baking pan; bake 30 minutes, stirring once halfway through baking.
  4. Cool completely in pan on wire rack. Transfer Crackle Pop to airtight container and store at room temperature up to 1 week.

  • 251 Calories
  • 12g Fat (6g Saturated)
  • 20mg Cholesterol
  • 220mg Sodium
  • 29g Carbohydrates
  • 2g Fiber
  • 3g Protein