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.

Two Years Ago: M&M Cookies
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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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10 Responses to “Pumpkin Pecan Pie Candy”

  1. #
    1
    Cathy — October 28, 2009 at 2:14 pm

    yours looks awesome too!

  2. #
    2
    The Novice Chef — October 28, 2009 at 2:49 pm

    I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!

  3. #
    3
    oneordinaryday — October 28, 2009 at 2:55 pm

    These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!

  4. #
    4
    Jen — October 28, 2009 at 2:59 pm

    I served them at room temp. They are just a bit more firm directly out of the fridge.

  5. #
    5
    We Are Not Martha — October 28, 2009 at 4:18 pm

    Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂

    Sues

  6. #
    6
    ellysaysopa — October 28, 2009 at 5:04 pm

    These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.

  7. #
    7
    Jen — October 28, 2009 at 5:26 pm

    I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.

  8. #
    8
    nutmegnanny — October 28, 2009 at 9:28 pm

    They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!

  9. #
    9
    bridget {bake at 350} — October 31, 2009 at 12:43 pm

    You were pumpkin-busy!!! YUM!

  10. #
    10
    Ingrid — November 2, 2009 at 6:59 pm

    They look good but I’m not sure of the coconut, pecan, and pumpkin together.
    ~ingrid

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