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Peanut Butter Caramel Corn


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I can't say enough good things about this recipe.  Absolutely amazing.  I took a double batch to work the first time I made it and it was gone rather quickly with compliments all around.  I decided to make a few big batches to give out as Christmas gifts this year and it was a big success.  And to think, it's so relatively light too!  Note: don't get ahead of yourself and add the peanut butter until AFTER the sugar/syrup/butter mixture has cooked.  I did this once.  It turned out OK but tasted a little like slightly burnt peanut butter.  Not nearly as good as its intended flavor...

I air popped the popcorn omitting the 2 tablespoons of oil and left out the almonds. I also doubled the recipe and baked it in a large foil roasting pan.  The high sides made it easier to stir while baking.

Peanut Butter Caramel Corn
cooking spray
2 tablespoons canola oil
1/2 cup unpopped popcorn kernels
1/2 cup sliced almonds
2/3 cup brown sugar
2/3 cup light colored corn syrup
2 1/2 tablespoons butter
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Preheat oven to 250.  Line a baking sheet with parchment paper, coat paper with cooking spray.

Heat oil in large dutch oven over medium high heat.  Add popcorn; cover and cook 4 minutes, shaking pan frequently.  When popping slows, remove pan from heat.  Let stand until popping stops. Uncover and add almonds.

Combine sugar, syrup, butter and salt in a medium saucepan; bring to a boil and cook 3 minutes, stirring occasionally.  Remove from heat; add peanut butter and vanilla, stirring until smooth.  Drizzle over popcorn, toss well.  Spread mixture onto prepared pan.  Bake at 250 for one hour, stirring every 15 minutes.  Cool completely.

*Courtesy of Cooking Light*


Thank you so much for the recipe. I liked it a lot. anyone can make this at home now after reading your blog. all they need to have is to have your recipe and a good popcorn popper. Thats it!

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