peanut butter caramel corn

Happy weekend indeed.  We get the first signs of summer on the way as we spring forward our clocks tomorrow.  The idea of barbecues, sitting poolside, playing in the pool, and getting outside as much as possible (before it's too humid to do so) are in sight.

To celebrate, how about making some peanut butter caramel corn.  It's just the ticket to usher in spring and a great addition to movie night.  We made some up for the Oscars as we had friends over and this seemed to come together more quickly than baking an actual brownie or cookie kind of dessert.

Benjamin helped me make this while dinner was finishing up and for a few moments the oven got a bit too hot.  The results?  The popcorn tasted a bit like burnt peanut butter cookies.  I love burnt peanut butter cookies so it was fine by me, but next time I think we'll keep the oven a steady 250.

{Recipe thanks to Cooking Light}

{Ingredients You'll Need}

  • 2 tablespoons canola oil
  • 1/2 cup unpopped popcorn kernels
  • 1/2 cup sliced almonds
  • 2/3 cup packed brown sugar
  • 2/3 cup light corn syrup
  • 2 1/2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract 
  1. Preheat the oven to 250 then line a jelly-roll pan with parchment paper and spray that with cooking spray
  2. Heat oil in a dutch oven then add the popcorn, cover and shake for about 4 minutes until the popcorn is popped.  When it slows down remove it from the heat, uncover, and add the almonds.
  3. Combine the sugar, syrup, butter, and salt in a saucepan and bring it to a boil then cook for 3 minutes, stirring often.  Remove that from the heat and stir in the peanut butter and vanilla, stirring until smooth.  Drizzle the goodness over the popcorn and toss it to coat.  
  4. Spread the popcorn onto the pan and bake at 250 for 1 hour, stirring every 15 minutes.  Cool- if you can stand to- and enjoy!

1 comment

  1. LB. I made this today. Josh and I have nearly ate ALL of it. It is ridiculous how amazing it is.