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.

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5 Responses to “12 Days of Cookies – Snickerdoodles”

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    1
    Joelen — December 18, 2008 at 3:34 pm

    How I wish I knew of this recipe a few weeks ago! I didn’t have cream of tartar on hand and didn’t want to risk making snickerdoodles without out so I used a sugar cookie recipe instead… blah! But now I know for next time this exists! Great job on your snickerdoodles. They look perfect!

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    2
    Jen — December 18, 2008 at 10:23 pm

    Sorry to hear that. These were very good. I can’t believe I’ve never made them before…

  3. #
    3
    Scott W. — December 18, 2008 at 11:20 pm

    How do you do it? Where do all the cookies go? Is Carlos put’n on his winter weight? I am impressed in all the cookies you’ve made. Looking forward to what you’ll do next.

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    4
    Jen — December 19, 2008 at 1:04 pm

    Haha Scott. I have to admit I’m a little cookie-d out. I’m making the last batch today. Most have been going to work and we’ve been eating some. I also have 3 kinds in the freezer to take to CT with us when we’re there.

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    5
    jodiebakz — December 21, 2008 at 12:30 am

    hiya.. thanks so much for sharing the recipe.. the only thing i did a bit different was melt the butter before mixing with the sugar.. these cookies taste soo yummy.. fluffy on the inside and crispy on the edges!! thanks again.. happy holidays!

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