Monday, February 13, 2012
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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.

Recipe from Tracey's Culinary Adventures

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7 Responses to “Chinese Restaurant Almond Cookies”

  1. #
    1
    yumventures — February 8, 2010 at 2:33 pm

    It was so nice meeting you on Saturday! Your cookies look great against the pink background. I think we will all be paying more attention to pictures from now on. They look good enough to eat =)

  2. #
    2
    Cathy — February 8, 2010 at 3:58 pm

    Those look great! I grew up eating these, I’m glad I found your recipe.

  3. #
    3
    Brandy — February 8, 2010 at 4:48 pm

    These look super delicious! I love how the little almond is placed right on top. They are so adorable 🙂

  4. #
    4
    Peabody — February 8, 2010 at 6:42 pm

    I’ve made a version of these before they are super yummy. Yours look great.

  5. #
    5
    Julie — February 8, 2010 at 7:13 pm

    I always love these cookies at the end of the meal. Yours look great!

  6. #
    6
    penniesonaplatter — February 9, 2010 at 4:40 am

    I’ve never heard of these either! Always looking for a new cookie recipe, though!

  7. #
    7
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