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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!
I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.
That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!
They do indeed look festive.
Happy New Year!
Mmm, they look great and I love the sprinkles on top! Happy New Year!
Dorothy – so glad you enjoyed the ham and cheese sandwiches!
wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!
I’m always up for a new frosting recipe!
So cute and super festive!
Those liners are so cool, never seen neon ones.
Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂
These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.
Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?
Jacelyn – Room temperature coffee would work just fine.
I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.