Monday, February 13, 2012
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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.

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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.

Recipe from Tracey's Culinary Adventures

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6 Responses to “Chocolate Peppermint Cupcakes”

  1. #
    1
    CB — December 27, 2008 at 7:12 am

    Oh man! I am drooooling. I am definitely starring to try this one soon. Love me some white chocolate. YUM!
    /Clara

  2. #
    2
    Joelen — December 27, 2008 at 4:35 pm

    Oh my, this looks awesome! I’m always looking for a good chocolate cake/cupcake recipe. I’ll have to try this soon!

  3. #
    3
    bcallegra — October 1, 2009 at 1:39 am

    Just used the chocolate cake portion of this recipe and it was awesome! Very moist.

  4. #
    4
    Sherry G — January 4, 2010 at 8:48 pm

    This look insanely incredible!! I need to try these immediately!

  5. #
    5
    Jacelyn — January 11, 2010 at 3:57 am

    Hi, Can i check with you, the coffee added is ice cold or just room temperature?

  6. #
    6
    Jen — January 11, 2010 at 12:55 pm

    Jacelyn – Room temperature coffee would work just fine.

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