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.

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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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6 Responses to “White Chocolate Mocha Cupcakes – take two”

  1. #
    1
    slush — January 25, 2008 at 3:21 am

    I love you! enough said. (Oh, and thanks for baking for Cupcake Hero too.) xo

  2. #
    2
    Stef — January 25, 2008 at 5:37 am

    Those look tasty!

  3. #
    3
    MrsPresley — January 26, 2008 at 5:24 am

    congrats on perfecting this recipe! it sounds so good! i love white chocolate!

  4. #
    4
    How To Eat A Cupcake — January 28, 2008 at 10:20 pm

    You had me at “white chocolate mousse!”

    Yummmm!

  5. #
    5
    Tempered Woman — January 30, 2008 at 2:06 pm

    Wow~ you even have espresso beans in the cupcake! That’s hard core. I swear I can smell those cupcakes just reading the recipe. Nice entry!

  6. #
    6
    Mary — January 31, 2008 at 8:09 pm

    Oh these are beautiful! I love the streaks of espresso. I wish I’d been smart enough to try that!

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