Peanut Butter Caramel CornJanuary 6, 2010
I’ve been making Peanut Butter Caramel Corn for quite a few years. It’s easy to make and very addictive! The peanut butter is a nice twist on the classic caramel corn flavor.
I made a batch and gave some away to friends over the holidays. One of them is a long time fan of this and was very happy when I handed him a bag. My other friend hadn’t had it before, but she took it home with her to North Carolina and served it at a party and reported back that her guests loved it. The rest of the batch which was sitting in my kitchen also disappeared quickly! I gave this recipe to Michele at Veggie Num Nums and she made it too. Check out her post to see what she thought of it, and to see the other great-looking caramel corn she made!
You can use your favorite method of making popcorn: stove, microwave, air popper. You just want some plain popcorn to use as a base. I’ve been using a Presto Power Pop for years and I love it. It pops corn in the microwave without oil, plus it has Orville Redenbacher’s autograph on the lid! (No extra charge for that!) There is a cardboard cup that sits in the bottom of the popper. Each cup can be used many times, so it’s not expensive to keep the popper going.
The recipe came from a library book, but it’s been so many years that I don’t know the name of the book anymore, so unfortunately I can’t give it proper credit. The original recipe name is Peanut Butter Candied Corn.
Peanut Butter Caramel Corn
4 quarts popped popcorn (16 cups)
12 ounces lightly salted peanuts*
1 cup firmly packed brown sugar
3/4 cup dark corn syrup
1/2 cup butter or margarine
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
*I like to use regular dry roasted peanuts; use no-salt, low-salt, or regular to suit your tastes
Preheat oven to 250º F. Combine popcorn and peanuts in a large roasting pan (I divide between 2 9 x 13″ pans, sprayed with non-stick spray). In a large saucepan, combine brown sugar, corn syrup, butter, and salt over medium heat. Stirring constantly, bring to a boil; boil 1 minute. Remove from heat. Add peanut butter and vanilla; stir until smooth. Strin in baking soda (mixture will foam). Pour over popcorn mixture; stir until well coated. Bake 1 hour, stirring every 15 minutes. Spread on wax paper, parchment, a silicone mat, or lightly greased foil to cool. Store in an airtight container.