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
Three Years Ago: Vegan Chocolate Banana Caramel Cupcakes

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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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11 Responses to “Strawberry Peach Basil Cupcakes”

  1. #
    1
    Becca — August 20, 2009 at 12:54 pm

    Beautiful! I love the green pop of the basil scatted throughout.

  2. #
    2
    Megan — August 20, 2009 at 2:46 pm

    These are definitely super creative! I love the strawberry basil combination… I’ve had a wonderful strawberry basil drink before… never added peaches too though… I’m sure that added some awesome flavor! Beautiful cupcakes!

  3. #
    3
    fearlesskitchen — August 20, 2009 at 2:49 pm

    Adding the peaches to the strawberry-basil combination was a great idea! This looks delicious.

  4. #
    4
    Colleen — August 20, 2009 at 3:06 pm

    i love your cupcake week! i have been craving them this week too!

  5. #
    5
    Sunshine — August 20, 2009 at 3:18 pm

    These look super yummy!

  6. #
    6
    m.e. — August 20, 2009 at 3:56 pm

    Okay, you are now officially dangerous to my waistline, lady! Can you see me salivating over here??? :0)

  7. #
    7
    Jen — August 20, 2009 at 3:59 pm

    Ha sorry for making you salivate! If you’re feeling up for a creative cupcake, definitely try these flavors together.

  8. #
    8
    Whitney@whitsgettingfit — August 21, 2009 at 1:10 am

    Those cupcakes look amaaazing.

  9. #
    9
    nutmegnanny — August 21, 2009 at 4:37 am

    Not only are these cute they are adorable too!

  10. #
    10
    herbal products — January 5, 2012 at 8:57 am

    This is a tasty dish to experiment with. There are also various herbs and spices you can mix.

  11. #
    11
    Davis — July 13, 2016 at 7:55 pm

    I’d like to thank you for the efforts you have put in writing this site.
    I really hope to see the same high-grade blog posts by you later on as well.

    In truth, your creative writing abilities has motivated me to get my own site now 😉

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