Peanut Butter Caramel Corn

Caramel corn is one of my favorite snacks. I can eat my way through more than I should in one sitting. Because of this, I rarely make it at home. I whipped up this Peanut Butter Caramel Corn for hanging out with some friends a couple weeks ago. Everyone really enjoyed it.

I used Peanut Butter and Co’s White Chocolate Wonderful peanut butter. I think it has a hint of caramel flavor in it and figured it would pair well with the caramel. I think this would be delicious with regular old peanut butter, but I really enjoyed the flavor using the white chocolate PB.

Two Years Ago: M&M Cookies
Three Years Ago: Vegan Chocolate Banana Caramel Cupcakes

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Peanut Butter Caramel Corn

Caramel corn kicked up a notch with peanut butter thrown into the mix.

Yield: Serves 8

Ingredients:

2 Tbsp canola oil
1/2 cup unpopped popcorn kernels
1/2 cup sliced almonds
2/3 cup packed brown sugar
2/3 cup light corn syrup
2 1/2 Tbsp unsalted butter
1/2 tsp salt
1/2 cup creamy peanut butter
1 tsp vanilla

Directions:

Preheat oven to 250 F. Line a rimmed baking sheet with parchment paper and spray with cooking spray.

Heat the oil in a large Dutch oven set over medium-high heat. Add the popcorn kernels and cover. Cook, shaking the pan frequently, for about 4 minutes, or until the popping almost completely stops. Remove the pan from the heat and when the popping stops, remove the cover and add the almonds.

In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat, then continue cooking for 3 minutes, stirring occasionally. Remove the pan from the heat and mix in the peanut butter and vanilla. Drizzle over the popcorn and use a rubber spatula to toss to coat.

Spread the popcorn on the prepared pan. Bake for 1 hour, stirring every 15 minutes. Let cool completely before serving.

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11 Responses to “Pumpkin Pie Snickerdoodle Bars”

  1. #
    1
    Pam — November 13, 2009 at 3:22 pm

    These look amazing! I’m trying not to lick my screen looking at these pictures.

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    2
    oneordinaryday — November 13, 2009 at 5:13 pm

    I made these last winter and they were sooooo absolutely amazing. I purposely haven’t made them since because I would eat them all! Perfect holiday treat, aren’t they?

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    3
    Erin — November 13, 2009 at 6:52 pm

    These sound really different, unique, and delicious!

  4. #
    4
    stephchows — November 13, 2009 at 8:11 pm

    oh what i’d give for one of those as a snack right now! yum!!

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    5
    Heather — November 13, 2009 at 8:16 pm

    OK, I have a weird question since I have texture issues.

    I assume the pumpkin portion of this is similar in texture to pie filling (hence “Pumpkin Pie” part of the name)? Or is it more cake/bar-like?

    These are so unique!

  6. #
    6
    nutmegnanny — November 13, 2009 at 9:28 pm

    Mmmm pumpkin and snickerdoodle…I’m on board 🙂 I bet this is great. I love bar cookies. Easy and delicious!

  7. #
    7
    Ingrid — November 14, 2009 at 1:36 am

    I start drooling everytime I see those yet for some odd reason I wind up just making the plain snickerdoodle version. I think it’s the kids thinking the plain one is perfection. They’ve actually told me not to mess with the recipe.
    ~ingrid

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    8
    Jen — November 14, 2009 at 11:05 pm

    Yes Heather – it has a similar texture to pumpkin pie.

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    9
    Sweet and Savory — November 15, 2009 at 8:01 pm

    This looks great. You have a good variety of appealing recipes. You can keep me busy baking for months.

  10. #
    10
    bcallegra — November 17, 2009 at 1:36 am

    Hope you feel better – I suffered through the flu last month and it’s definitely amazing how quickly the crappy feelings hit you!

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    11
    Julia from Dozen Flours — November 18, 2009 at 8:09 pm

    So glad you liked my recipe! 🙂

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