Cracker Jack Caramel Sundaes

Photo: Lisa Romerein; Styling: Valerie Aikman-Smith

Time: 15 minutes. No ball game would be complete without the traditional peanuts and Cracker Jack. These sundaes give you both. You can use store-bought Cracker Jack (the cook gets to keep the prize) or make your own with gourmet caramel corn and salty Spanish peanuts.

Yield: Serves 8
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 664
  • Calories from fat: 56%
  • Protein: 9g
  • Fat: 41g
  • Saturated fat: 21g
  • Carbohydrate: 71g
  • Fiber: 0.5g
  • Sodium: 188mg
  • Cholesterol: 115mg


  • 1 3/4 cups sugar, divided
  • 1 tablespoon butter
  • 2 cups whipping cream, divided
  • 2 pts. vanilla ice cream
  • 2 cups caramel corn and 1 cup salted roasted Spanish peanuts; or 3 cups Cracker Jack


  1. 1. In a medium saucepan, bring 1 1/2 cups sugar and 1/4 cup water to a boil over medium heat. Cook without stirring until mixture starts to turn a deep reddish brown, 6 to 8 minutes. Then gently swirl the pan to color evenly, remove from heat, and add butter and 1 cup whipping cream, stirring constantly (mixture will boil furiously). Let cool slightly.
  2. 2. Whisk remaining 1 cup whipping cream and remaining 1/4 cup sugar in a medium bowl until soft peaks form.
  3. 3. Scoop about 1/2 cup ice cream into each serving bowl. Pour 2 tbsp. warm sauce over ice cream (you will have a little extra), then top each with 1/4 cup caramel corn and 2 tbsp. peanuts. Dollop portions with whipped cream.
  4. Note: Nutritional analysis is per serving.
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