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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9 Responses to “Square Cake Balls”

  1. #
    1
    brannyboilsover — July 9, 2009 at 12:12 pm

    What a great cake sacrifice! Looks yummy.

  2. #
    2
    thecookingnurse — July 9, 2009 at 1:17 pm

    This looks great, and alot less intimidating then cake balls

  3. #
    3
    Molly Jean — July 9, 2009 at 1:47 pm

    Well those looks cute and easy!

    And I love the “i-poo”!!! My friends and I have something similar but with “a-roo”… Jake-a-roo, Mol-a-roo, etc 🙂

  4. #
    4
    smellslikehome — July 9, 2009 at 2:25 pm

    great idea to use them for cake balls! i saw this pan at Michael’s a few weeks ago and thought the same things as you (about cutting the brownies) but now i might have to use my next coupon on one of these bad boys. thanks for the review!

  5. #
    5
    Ingrid — July 9, 2009 at 3:27 pm

    I’ve seen that brownie pan….Wilton is trying to start a brownie trend as they now have lots of “brownie equipment”.

    Happy Birthday!
    ~ingrid

  6. #
    6
    Megan — July 11, 2009 at 12:02 am

    HAPPY BIRTHDAY!!! Hope it was terrific. I checked the button and was able to Stumble your post. These cake balls look terrific. Love that they are square!

  7. #
    7
    Danielle Hawes — August 5, 2009 at 6:11 pm

    I was at Michaels and saw the pan and thought the same exact thing!!!

  8. #
    8
    sneha — January 8, 2010 at 9:59 am

    this is such a great idea. I have the Wilton pan and I often make cake or oreo balls. Thanks

  9. #
    9
    sarah — June 17, 2020 at 11:34 am

    I cannot find the passion fruit anywhere unfortunately. What can I sub in for the passion fruit nectar? Can I use vanilla instead?

    Thank you!

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