Is it just me, or is there something kind of magical about caramel popcorn? Maybe it's the way I associate it with childhood memories of the circus or the carnival, experiences that managed to feel both exhilarating and interestingly old-fashioned. And sure enough, caramel popcorn itself has a relatively long history, which can be traced back to the late 1800s, when German immigrant Frederick William Rueckheim and his brother Louis began experimenting with coating popped corn in caramel at their Chicago confectionery stand.

Their breakthrough came at the 1893 World's Columbian Exposition in Chicago, where they introduced their molasses-coated popcorn and peanut mixture to fairgoers. The treat gained its iconic name "Cracker Jack" in 1896, when a customer reportedly exclaimed "That's cracker jack!" (which meant "first-rate") after tasting it, and by 1912, the company began including small prizes in each box, cementing its place in American snack culture.

The appeal of caramel-coated popcorn spread beyond the Cracker Jack brand, becoming a staple at carnivals, fairs and movie theaters across America. The combination of sweet, salty and crunchy textures proved irresistible, leading to countless homemade variations and commercial competitors throughout the 20th century. And while it may seem like the snack of dreams and fantasies, it's actually pretty easy to make at home! If you want to celebrate National Caramel Popcorn Day (which happens today) in style, try this surprisingly easy (and quite delicious) recipe. Feed it to your family and friends, and they'll be the ones exclaiming "that's cracker jack!"

Brown Butter Sea Salt Caramel Popcorn Recipe

Ingredients:

8 cups freshly popped popcorn

4 tablespoons butter

1 cup brown sugar

1/4 cup heavy cream

2 tablespoons corn syrup

1 teaspoon vanilla extract

1/2 teaspoon flaky sea salt

1/4 teaspoon baking soda

Instructions:

Brown the butter in a heavy saucepan over medium heat until nutty and golden (about 5 minutes).

Add brown sugar, cream, and corn syrup; cook without stirring until mixture reaches 250°F on a candy thermometer.

Remove from heat, quickly whisk in vanilla, salt and baking soda.

Immediately pour over popcorn, tossing rapidly with a wooden spoon.

Spread on parchment paper and let cool completely before breaking apart.

How did this recipe go? Let us know in the comments!