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. 
I just love blueberries and your bars look simply incredible!!
These bars are so awesome!! Gorgeous!
holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂
These pie bars look amazing! I`m wishing I had blueberries right now!
I love pie bars!! They look so delicious 🙂 I am loving this recipe!
Yum these are gorgeous. Love the changes you made.
Tried it, tasted awesome! Thanks for the recipe!!
beantownbaker — September 26th, 2013 @ 8:47 am
So glad you enjoyed the recipe!
Made these and my family ate them in one day! Thanks for the great recipe!!
beantownbaker — October 6th, 2013 @ 8:11 pm
So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.
Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!
beantownbaker — April 27th, 2014 @ 2:47 pm
I’ve made these with peaches and they’re delicious – definitely do that this summer.
Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!
beantownbaker — September 2nd, 2014 @ 7:25 pm
Love fresh nutmeg! Sounds great.