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. 
YUMMY YUMMY YUMMY! I love this idea!! 🙂
Perfect! I crave sugar cookies a lot but just can’t handle the rolling out process sometimes.
These look yummy! My kids are always asking me to make sugar cookies and I start out strong and by the end am regretting making them. This may be the perfect tradeoff.
Yum! These look delicious and way easier than frosting individual cookies!
What a great idea – I rarely take the time to make cookies since bars are so much faster and just as tasty. I love all the sprinkles too 🙂
Just the recipe I was looking for – I may have to try it this week as an Easter treat for my coworkers.
Anyone who is thinking about making these definitely should. They’re seriously SO GOOD. I just made them Sunday and I’m making them again for Easter.
I had the same reaction when they popped up in my google reader – and now again this time. They are on my list!
I keep seeing these and now I must try them. I love, no crave, sugar cookies all the time.
I will be making this soon! Looks incredible!
Thanks for sharing!
Yum, I’ve made these before. They are excellent and soooo much easier. Yours looks good. I’m going to try them with buttercream instead of cream cheese frosting next time.
~ingrid
I think it will be better to put up the size of the baking pan too.
Thank you very much for the recipe. =D