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

Print Save

Peanut Butter Caramel Corn

Caramel corn kicked up a notch with peanut butter thrown into the mix.

Yield: Serves 8


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


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.

    Pin It

4 Responses to “Gingerbread Cupcakes with Lemon Cream Cheese Frosting”

  1. #
    1 — December 23, 2009 at 1:52 pm

    They look great, I love the sprinkles on top! Hope you win!

  2. #
    Tara — December 23, 2009 at 2:26 pm

    I never thought of paring lemon and gingerbread before. I’ll have to try that sometime. Love the sprinkles!

  3. #
    Jennywenny — December 24, 2009 at 5:05 am

    Very cute! Great minds think alike, I also made these cupcakes for the competition! I found them a little heavy and greasy for my taste, I’d be interested to see what you thought!

  4. #
    Jen — December 24, 2009 at 3:01 pm

    Jenny – we didn’t think these cupcakes were greasy at all. There were pretty dense, but overall everyone liked them.

Leave a Comment