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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4 Responses to “Blueberry Lemon Basil Cupcakes”

  1. #
    1
    Joelen — July 30, 2008 at 7:16 pm

    Wow! What a unique flavor for cupcakes! The filling looks awesome cut open and I can only imagine how great they taste!

  2. #
    2
    Karen — July 31, 2008 at 11:43 pm

    oh wow, these sound awesome. and they look beautiful. 🙂

  3. #
    3
    Isa — September 26, 2008 at 1:42 am

    They look great! I love the blueberry filling =) It’s such a colorful (and oh yeah, tasty) surprise when you bite into that cupcake…

  4. #
    4
    Kris — August 10, 2010 at 2:24 pm

    These cupcakes are amazing. I have made them 3 times this summer!!! So thanks so much for the recipe!!!! I just referenced you and this recipe on my (newish) blog for lemon week. here is the link
    http://everywhereorange.blogspot.com/2010/08/lemon-blueberry-basil-cupcakes.html

    let me know if this is a problem. 🙂 kris

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