Popcorn enrobed in peanut butter infused caramel. Yes, yes, and yes! This fluffy, crispy, sweet, and salty treat is AWESOME! I threw in some roasted peanuts for a little added crunch. This recipe can be made ahead and stored in air-tight container for up to 10 weeks. So it is great to keep on hand in the pantry for movie night, sporting events, and just to snack on!
PEANUT BUTTER CARAMEL CORN
- 8-10 cups of popcorn, unflavored
- 2/3 cup roasted peanuts
- 2/3 cup light corn syrup
- 2/3 cup brown sugar
- 1/2 stick of butter
- 1/4 teaspoon salt
- 1/2 – 2/3 cup of peanut butter
DIRECTIONS: Preheat the oven to 250. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Prepare popcorn. I used my whirly-pop (1/2 cup popcorn kernels and 2-3 Tablespoons of coconut oil). Pour popcorn into a very large bowl and toss in the peanuts. Set aside.
Over medium-high heat cooked the brown sugar, butter, and corn syrup in a medium sized saucepan. Stir to combine and then boil for about 3 minutes, stirring occasionally if needed. Add the salt and peanut butter and stir until smooth. Remove from heat. (It will look like really sad peanut butter fudge, but it smells fabulous.)
Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. Spread the popcorn onto prepared baking sheet and bake for one hour, stirring every 15 minutes. Allow to cool for 10 minutes.
Can be kept for up to 10 days covered at room temperature. If you don’t eat all the same day! 😉
Popcorn is one of my favorite snacks,