I’m sharing a recipe for Peanut Butter Caramel Corn that you’re going to love. In fact, if you begin munching on this sweet snack, and you’re likely not going to be able to stop. It took all of my available willpower to package up this caramel corn and deliver it to my neighbors. But that was only after I ate a few cupfuls myself!
Peanut Butter Caramel Corn is good stuff- every bite of it. And it’s worth every single calorie consumed. Picture caramel corn– only HOMEMADE- and with a peanut buttery flavor. Yes, please.
I love that Heather’s book is organized by seasons (that’s totally MY kind of book). And how adorable is her little girl??
Each season is divided into menus. This “Lake Picnic” menu includes Yellow Nectarine Mojitos, Couscous Salad with Cherries and Feta, Roasted Pork Tenderloin Sandwich with Zesty Roasted Red Pepper Spread and Raspberry-Peach Bars. Everything sounds so good, doesn’t it?
Her “Halloween Supper” menu includes Macaroni and Cheese with Pumpkin and Bacon, Spicy Arugula with Candied Pecans and Balsamic Dressing, Pecan-Caramel Coconut Bars and Pumpkin Gingersnap Trifle. I’d enthusiastically eat all of that.
The recipes Heather chose for the book look delicious- like this Greek Chicken and Potatoes (from her “Sunday Dinner” menu).
And this Chocolate- Raspberry Tart comes from her “Holiday Dinner Party” menu.
And then, of course, there is this completely and totally addictive Peanut Butter Caramel Corn (from Heather’s “Snow Day Lunch” menu). If you try one new recipe this month, try this one! You’ll be pleased and stuffed and over-sugared. Happy, too. Enjoy!
Peanut Butter Caramel Corn
- ¼ cup vegetable or canola oil
- 1 cup popcorn kernels
- kosher salt
PEANUT BUTTER CARAMEL:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- ½ cup light corn syrup
- ½ cup creamy peanut butter
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Preheat the oven to 250 degrees F.
- First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn. Place a lid on the pot, slightly askew, so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked. Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
- In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes.
- In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
- Remove the pot from the heat, and stir in the vanilla and baking soda mixture. The caramel should be very light and frothy. Immediately pour the caramel over the popcorn, and gently fold the caramel into the popcorn to coat it. (At this point, you might think there is not enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well-coated. But don't worry! There will be plenty.)
- Bake the caramel corn for 15 minutes. Remove the roasting pan from the oven and gently stir the popcorn into the melting caramel until the popcorn is better coated. Return to the oven for another 15 minutes, after which the popcorn should be evenly coated with the caramel.
- Return the caramel corn to the oven and bake for a final 15 minutes. Remove from the oven and give the corn one final stir to coat thoroughly. Let cool completely, about 30 minutes.
- When the popcorn is totally cool, it will have a nice, thin, crispy coating. Serve immediately or store in airtight containers for up to 10 days.
- *If there is a nut allergy in the family, simply leave out the peanut butter for a still-perfect caramel corn.