Cracker Jack Sauce

Crackerjack Sauce | With Lovely,Some kitchen accidents are devastating (sunken souffles, overcooked roasts, flat macarons … the list goes on). Some are pure serendipity. This Cracker Jack sauce was of the serendipitous variety (as kitchen accidents involving caramel often are). 

I intended to make salted caramel peanut butter sauce for my dad for father’s day (as I’ve mentioned, he’s crazy about peanut butter). I got a tad impatient waiting for my sugar to melt, so I stepped away to snap a couple photos, came back 30 seconds later, and my caramel was burnt.

I happened to be low on sugar (this happens way too often – I should really start  buying in bulk!), so I decided to use the burnt caramel instead of making a new batch. The resulting sauce tasted just like Cracker Jack: sweet, salty, and completely addictive.Crackerjack Sauce | With Lovely,Ingredients:

  • 1/4 c white sugar
  • 1/4 c brown sugar
  • 1 c heavy cream
  • 1/2 c peanut butter (I used chunky)
  • 1 tsp vanilla
  • 1 tsp salt


  1. Cook white and brown sugars in a dry heavy saucepan over medium heat without stirring until it begins to melt.
  2. When the sugar starts to melt, stir with a fork until completely melted. Continue to cook without stirring, swirling the pan until your caramel begins to smell just a teeny bit burnt (it will be a deep golden brown).
  3. Remove from heat and add the cream. The caramel will bubble and steam at this point – don’t worry, it’s normal.
  4. Return pan to a simmer and stir until caramel is dissolved.
  5. Add peanut butter, vanilla, and salt, and stir until the peanut butter is melted and fully incorporated.
  6. Store in the fridge and heat before serving. This sauce is great with ice cream, popcorn, cake, fruit, or greek yogurt (pictured).

Luckily, this recipe made a bit more than the 4 oz mason jar I filled for my dad, because I couldn’t stop sneaking spoonfuls! Crackerjack Sauce | With Lovely,


With Lovely,


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