Peanut Butter Caramel Corn

Monday, February 13, 2012

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

Dessert, Gift Ideas, Other

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14 Responses to “Pink Lemonade Cupcakes”

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1

lifeoftheparty — August 21, 2009 at 1:26 pm

Thanks for sharing this recipe! My mom is doing the Avon Walk for Breast Cancer this fall and I’m going to make some of these to sell at her fundraiser. They look delicious and summery!
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2

oneordinaryday — August 21, 2009 at 5:04 pm

These look perfect to take along to a cookout or picnic. Great summer flavor.
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3

Katrina — August 21, 2009 at 7:50 pm

These look great to me! Yum!
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4

Jelli Bean — August 21, 2009 at 8:59 pm

I love lemon cupcakes! Yummy and oh so cute!
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5

Carrie — August 21, 2009 at 10:51 pm

I love pink lemonade but I agree it’s a summer dessert.
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6

nutmegnanny — August 22, 2009 at 12:58 am

These look awesome! You are creative:)
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7

akdilcher — August 22, 2009 at 3:24 am

Totally going to try these…maybe make up a similar version with limeade and green frosting…hmmm…
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8

Jennifer — August 22, 2009 at 11:08 pm

These are so cute!!! And the lemonade kick is perfect for last minute summer get togethers!
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9

Jade — August 31, 2009 at 1:59 pm

These are so cute. How can your husband say they are to sweet. Is that possible!
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10

Bridget — August 31, 2009 at 2:30 pm

I feel like I can almost taste these…and they are so pretty!!!

Thank you for linking them to Flavor of the Month! 🙂
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11

Melissa — August 31, 2009 at 2:53 pm

These cupcakes sounds extra yummy! Can’t wait to try the recipe. Thanks for sharing.
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12

Dorothy — August 31, 2009 at 3:22 pm

Is it just me, or does pink lemonade taste better than regular? I don’t consider myself a girly gal, but I love pink stuff! Your cupcakes look wonderful! 🙂
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13

Cindy — September 3, 2009 at 1:36 pm

great idea!!!
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14

aly — September 10, 2010 at 9:32 pm

thanks for the recipe! i shared it on my blog here and linked back to you! so yummy!!!

http://funshinealy.blogspot.com/

Peanut Butter Caramel Corn