Peanut Butter Caramel Corn.
Salty, sweet, sticky, and easy-to-make Peanut Butter Caramel Corn. You won’t be able to put this stuff down! A 20 minute recipe.
I’ve been feeling rather snacky lately. And when I say lately, I mean all the time.
Are you a snacker too?
Hand me some hummus, veggies, granola, grapes, peanut butter, trail mix, and pretzels over a meal any day. Working from home has put a small shift on my eating habits and I found myself reaching for little nibbles here and there yesterday and today. The fix? Popcorn, of course. Love the stuff.
I make microwave popcorn all the time. My favorite kind is kettle corn, but I’m no stranger to light butter. You can usually find me munching on the stuff as I sit here and blog. And yes, I’m eating it right now.
But this week I wanted a little something extra on my popcorn. Nothing outrageous or complicated, but a flavor boost to my regular popcorn rotation. I took three simple ingredients, added them to a saucepan, and poured them over my popcorn. Voila!
This popcorn makes me love snack time even more. I didn’t even know that was possible.
Here’s the plan.
Pop a bag of “natural style” popcorn or make your own with a popcorn maker or on the stovetop. Any sort of popcorn that isn’t flavored or heavily buttered. Even light buttered popcorn will be ok. You want about 10-12 cups of popcorn, which is a typical full size bag.
The popcorn I used was a store-brand natural style white popcorn:
Pour the popped popcorn in a large bowl and make your peanut butter “caramel” sauce.
For the sauce, boil some honey and sugar together. Watch it boil for about three minutes. Stir in a pinch or two of salt. Keeping the saucepan on heat, stir in your peanut butter until everything is silky smooth.
Shower your innocent popcorn with the peanut butter/honey mixture. Those little kernels never saw that peanut butter coming! Mix it all around, trying hard not to break up the kernels.
Next, and completely optional: add some roasted peanuts to the peanut butter caramel corn. As if you were surprised. I love peanuts (<- yes, I buy those). In fact, every time I make my Salted Peanut Nutella Puppy Chow, my friends ask me where all the peanuts went. One friend said he didn’t even know peanuts were in it. Guilty as charged. I eat all the peanuts first. I can’t help it… peanuts and peanut butter must run through my veins or something.
I’m a peanutaholic. And a peanutbutteraholic.
I love the added texture the peanuts gave the popcorn! An extra satisfying crunch.
Spread the peanut butter caramel corn onto a parchment paper or silicone baking mat lined cookie sheet. The popcorn will form large clusters, which is OK – it will break up easily when you take a serving. Allow it to cool for a few minutes.
And then… dig in. So much chewy goodness.
The clusters with the most peanut butter coating on them were my favorite. Naturally.
This is such a simple snack to make and share with others. Simple, quick, practically no baking at all. And it is so easy to make in bulk! I tripled the recipe by popping three bags of popcorn and tripling the rest of the ingredients. I sent Kevin off to work with some and we have a big container of the rest on the counter. It’s fun to grab a bowl of it and plop myself in front of the TV or computer.
Oh! And this peanut butter caramel corn does a wonderful job at making cleaning more fun. I know from experience. Grab a bowl and munch as you go. I got a lot of vacuuming done yesterday and I have to be honest: I enjoyed it.
So tell me, what is your favorite snack? I have a feeling your answer may change after you make my latest obsession. It’s about time peanut butter joined the popcorn party.
Peanut Butter Caramel Corn
Yield: 10-11 cups
Salty, sweet, sticky, and easy-to-make Peanut Butter Caramel Corn. You won't be able to put this stuff down! This recipe is *gluten free.*
- 10 cups unflavored popped popcorn (homemade or 1 standard size bag)
- 2/3 cup dry-roasted peanuts, optional
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2/3 cup creamy peanut butter
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Pop 10-12 cups of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside.
Over medium heat, warm the honey and sugar together in a medium sized saucepan. Stir occasionally. Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and peanut butter and stir until smooth. Remove from heat.
Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
Makes 10-12 cups. Popcorn remains fresh for up to 10 days covered at room temperature. If storing in a tight container, be sure to break up the popcorn as you serve it because it will form large clusters.
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