This peanut butter caramel popcorn recipe is our favorite at the moment!
Just grab some popcorn… air-popper, microwave or stove top, choose your favorite method and here you go.
The kernels are lightly coated and not real sticky like other caramel corn we’ve tried (and we’ve tried a lot). You can package it in a variety of ways and it keeps very well, making it a fantastic food gift!
Ingredient list:
- 2 tablespoons canola oil
- 1/2 cup corn kernels, unpopped of course
- 1/2 cup peanuts (or sliced almonds)
- 2/3 cup brown sugar
- 2/3 cup light corn syrup
- 2 1/2 tablespoons unsalted butter
- 1/2 tsp salt
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- Sea salt for sprinkling (to taste)
Directions
1. Preheat oven to 250°F (120°C)
2. Heat oil in a large pot over medium-high heat. Add the corn kernels and cover. Cook for about 4 minutes or until the popping stops almost completely, shake the pot frequently. Remove the pot from the heat, remove the lid and add the peanuts (or almonds).
3. In a medium saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat, and cook for 3 minutes, stirring occasionally. Remove the saucepan from heat and stir in peanut butter and vanilla extract. Pour over popcorn and use a rubber spatula to mix and coat.
4. Spread popcorn on a baking sheet lined with parchment paper. Bake for 1 hour, stirring every 15 minutes. Let cool completely before serving. Enjoy!
(Photo by Sophie Smarket)
