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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27 Responses to “Creme Brulee Cupcakes”

  1. #
    1
    Joelen — April 16, 2009 at 1:28 pm

    What a delicious entry and thank you for submitting it to this month’s Tasty Tools!

  2. #
    2
    alauna — April 16, 2009 at 2:57 pm

    yum – these look so good!

    i often write posts well after the recipe has been made and photographed, especially if there’s no recognizable feature (like a holiday).

  3. #
    3
    Amy Kingman — April 16, 2009 at 3:24 pm

    woah! these look fantastic!!! Jen, are you EVER moving to Indy? We need to move in next door to each other. We’ll help you ‘take care of’ all of your experiments. 🙂

  4. #
    4
    Jen — April 16, 2009 at 3:27 pm

    Ha Amy – I doubt we’d ever end up in Indy… Cincy is about as close as we’ll get… Or you guys can move to Boston 😉

  5. #
    5
    Jessica — April 16, 2009 at 4:38 pm

    They look amazing! Great job!

  6. #
    6
    Stephanie Wagner — April 16, 2009 at 7:04 pm

    What a great idea – two tastey desserts in one! I like Amy’s idea too. At least if you live in Cincy we could get a carrier pigeon or something…

  7. #
    7
    Jen — April 16, 2009 at 7:16 pm

    Or we just need a carrier pigeon who can handle the distance from Boston.

  8. #
    8
    Erin — April 17, 2009 at 12:23 am

    This looks great! My husband’s favorite dessert is also creme brulee 🙂

  9. #
    9
    oneparticularkitchen — April 17, 2009 at 4:15 am

    Oh my heavens! That looks so good!

  10. #
    10
    bricogirl — April 17, 2009 at 10:11 am

    I really like the way you frosted these – gives me ideas. Here’s a creme brulee recipe for anyone interested in trying – it’s really easy – but you’re right – doesn’t travel. Happy baking.

  11. #
    11
    Netts Nook — April 17, 2009 at 2:31 pm

    Thanks for sharing mouth watering I love Creme Brulee. So good.

  12. #
    12
    Ingrid — April 17, 2009 at 8:14 pm

    Yum those sound & look DELISH! Thanks for sharing the recipe & tip on another way to frost my cupcakes. 🙂
    ~ingrid

  13. #
    13
    Stephanie — April 18, 2009 at 1:45 am

    These look amazing!

  14. #
    14
    bakergirlcreations — April 18, 2009 at 4:25 am

    Super cute way to ice the cupcakes! Creme Brulee is my favourite dessert, I think these need to be added to my list of must makes!

  15. #
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    Maris — April 18, 2009 at 4:29 am

    I like your blogging strategy – I tend to be the exact same way! Sometimes I get so backlogged and other times, I’ll have 10 posts sitting as drafts.

    These cupcakes look so good – a nice twist on a traditional frosted cupcakes. I would have never thought to do this.

  16. #
    16
    Colleen — April 20, 2009 at 3:46 pm

    Wow – what a fabulous recipe! They must be delicious!

  17. #
    17
    madebymel — April 22, 2009 at 7:20 pm

    I made these last year and they were SO GOOD! I love creme brulee.

  18. #
    18
    Xiaolu — April 30, 2009 at 8:50 pm

    I’d like to try making these for a coworker’s birthday, but I have 2 questions. First, is there anyway to toast the top if I don’t have a torch? Second, how far in advance could I make all or any of the components? Thanks!

  19. #
    19
    Jen — May 2, 2009 at 2:55 am

    Xiaolu – Sorry I didn’t get back to you sooner. I was on vacation. I don’t know if you could torch them without a torch… I know for creme brulee you can use a broiler, but it doesn’t work so well. I wouldn’t make these too far in advance. We noticed the cupcakes going stale within a day or two.

  20. #
    20
    Xiaolu — May 5, 2009 at 5:53 am

    Hi again, Jen! I didn’t end up making these until tonight. They taste good, but this was my first time making SMBC and I think I did something wrong. It’s funny, my buttercream never broke/curdled when I added the butter and I heard slapping noises almost immediately. But it was too soft to pipe, so I chilled it then rewhipped. Unfortunately, the SMBC softened again pretty quickly and also started looking a little curdled. Do you have any idea what I might’ve done wrong? Could the meringue have been too warm still when I added the butter? Thanks again!

    Xiaolu

  21. #
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    Jen — May 15, 2009 at 1:02 am

    Xiaolu – Sorry for not getting back to you sooner. I’m no expert on SMBC, but your butter may have been too soft. It should be just at room temp. I would definitely check out this tutorial on SMBC. I found it very helpful when I was first starting to make SMBC.

  22. #
    22
    Tonya — November 23, 2009 at 4:50 pm

    I’ve made these cupcakes, and they are amazing, but when I use my creme brulee torch to carmelize the sugar, the frosting melted and slid off the cupcake. To get around this, I carmelized the brown sugar on a piece of tinfoil and then placed the pieces on top of the frosting. I tried using a smaller flame, holding the torch further away from the cupcake, and even froze the cupcake with the frosting for a little bit, but nothing would stop the frosting from melting off. Am I doing something wrong?

  23. #
    23
    Jen — November 23, 2009 at 4:55 pm

    Tonya, It’s been a while since I made these, but I do remember that the first one I did, the frosting melted off. After that I had Hubby do the torching and he just kept the flame further away from the frosting. We also let the set before moving them once they had been torched. Sorry that you’re having so much trouble with the recipe. But it sounds like you may have found a solution.

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