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. 
How big a bottle of Guinness, please? (I’m not a beer person and I never stock beer so I’d really love to know, please!)
Can’t wait to try this recipe. Thank you, and warm regards,
jill
beantownbaker — July 14th, 2013 @ 4:16 pm
Sorry, I’ll update the recipe. A bottle of Guinness has 11.2oz in it.
Now if only I knew where to procure mustard seeds from… I love mustard and would love to make some at home, too!
beantownbaker — July 16th, 2013 @ 8:36 am
I buy mine at Penzey’s. We have one really close to our house in Cincinnati now, but they also have a website you can order from. Or you could check out Amazon.
I bookmarked this. I’ve been wondering how to make mustard from scratch. Thanks!
beantownbaker — July 16th, 2013 @ 8:36 am
It’s definitely worth making at home!
WOW! This does sound easy!
beantownbaker — August 1st, 2013 @ 3:17 pm
It’s beyond easy 🙂
My boyfriend loves Guinness mustard. We used to be able to buy it from a farm shop in the UK, but I think they’ve stopped making it. So glad I found this recipe, I made it last night. Can’t wait to see how it turns out. Thanks so much for posting!
beantownbaker — December 9th, 2013 @ 5:46 pm
Let me know what you guys think of it! I’m in the process of making a HUGE batch to package up for holiday gifts for friends.
He loved it. It made quite a lot as well, so I’ve already handed a few jars to friends as a gift! Really tasty x
He loved it! It made quite a lot as well, so I’ve already handed a few jars to friends as gifts. Really tasty x
beantownbaker — December 10th, 2013 @ 4:56 pm
So glad you guys liked it!
You’ve won me major brownie points with this!! He now thinks I’m the best girlfriend ever!
beantownbaker — December 17th, 2013 @ 10:57 am
That’s awesome to hear!!
Could you hot water bath can this?
beantownbaker — January 2nd, 2014 @ 1:35 pm
Yep! I did just that for holiday gifts this year.
10 minutes processing time?
beantownbaker — January 4th, 2014 @ 10:35 am
Yep, that’s what I did.