Peanut Butter Caramel Corn

January 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.

Image from Amazon.com

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 250ΒΊ 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.


  1. OH WOW! This looks delicious! I’m bookmarking this to make soon!!!!!

  2. This is a fantastic recipe! Thanks for sharing!!

  3. Yum, yum! I love caramel corn and peanut butter is almost always a welcome addition to desserts in my opinion.

  4. Oh this looks good! This is perfect for popcorn & pb lovers.

  5. that sounds amazing! Caramel corn is good on its own, but adding pb? unreal!

  6. Oh my gosh – that looks so good. Do you ship? Because I’d totally buy 10 pounds right now……

  7. PB&P! Wow, never heard of this, but it sounds absolutely delicious! Now, just need to get a popcorn maker! This definitely will make me go get one!

  8. Oh man, just when I thought caramel popcorn couldn’t get any better. Wow!

  9. Sounds delicious. I love popcorn, caramel, and peanut butter, so this HAS to be good!

  10. yum, yum, yum! i love sweet and salty, and there cannot be a better combo than peanut butter and popcorn…unless of course you add caramel πŸ™‚ that looks delicious.

    thank you for your kind words on my big news! i’m sorry that i’ve been neglecting the blogs for the past few months, but i’m feeling better than ever now, and have started my food blog rounds again! so i’ll be visiting again πŸ™‚

    btw, i love the new header!

  11. Oh man, does that ever sound good! Wow, whoever thought of that was a genius, LOL.

    Your tarte and your pizza look fantastic too.

  12. This sounds delicious – and was there ever a better name for a machine than the Presto Power Pop?

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