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.

Salty, sweet, sticky, and easy to make Peanut Butter Caramel Corn recipe by

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.

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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.

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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:

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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.

Like so:

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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.

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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.

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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.

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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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Peanut Butter Caramel Corn

Yield: 10-11 cups

Print Recipe

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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Feeling snacky? You’ve come to the right place! Try these recipes next:

 Salted Peanut Nutella Puppy Chow

Salted Peanut Nutella Puppy Chow

Mom’s Seasoned Pretzels

Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at

Oreo Cheesecake Pretzel Bites

Oreo Cheesecake Bites

Cupcake Puppy Chow

Cupcake Puppy Chow (without cake mix)

Hit The Trail (trail mix style!) Granola

Trail Mix Granola on Sweet, healthy, snacky, easy, addicting!

See all of my salty/sweet recipes.

How to make sticky, sweet, salty, completely irresistible peanut butter caramel corn!

143 Responses to “Peanut Butter Caramel Corn.”

  1. #
    stephanieposted January 29, 2014 at 10:26 am

    Sally, have you ever tried this with dark/light brown sugar? I was just curious if you preferred the white. All of my recipes call for light, but I have read if you use dark makes it more like cracker jacks.)


    • Sallyreplied on January 29th, 2014 at 2:00 pm

      Stephanie, I actually have tried this with dark brown sugar. And yes, it does taste like cracker jacks! You’ll love it. (assuming you like cracker jacks, of course)


  2. #
    Andreaposted February 16, 2014 at 6:56 pm

    I thought I saw a just plain caramel corn recipe on your blog am I somewhere or.did you remove that recipe??


    • Sallyreplied on February 16th, 2014 at 6:58 pm

      Hey Andrea! I’ve never had a caramel corn recipe on my blog, but I do have one in my cookbook.


      • Andreareplied on February 16th, 2014 at 8:29 pm

        Silly me, Baby brain, Looking forward to seeing your cookbook ! Thanks for the quick reply 🙂

  3. #
    aymiposted February 26, 2014 at 5:22 pm

    omg sally iv just discovered your website recently and each of ur recipes just blow me away its like they were customised for me! im a pb lover too and ur combinations are insane like come on! hopefully will buy your cook book one day…


  4. #
    Jenniferposted March 14, 2014 at 9:48 pm

    Ommgggg. I made this today! So easy to make. 🙂 I was a little hesitant at the chewy ness… but I started eating it anyways and it was so yummy. I put mini m&ms in it also. Yummmmm. I ate half the batch by myself!


    • Sallyreplied on March 15th, 2014 at 11:02 am

      Love adding M&Ms to this stuff. Thanks for reporting back, Jennifer. Happy you like it!


  5. #
    Billieposted June 1, 2014 at 10:44 pm

    This looks delicious, but I’m vegan. Any suggestions on what to use instead of the honey?


    • Sallyreplied on June 2nd, 2014 at 7:30 pm

      Corn syrup should be fine to use.


  6. #
    Pattiposted December 9, 2014 at 9:51 am

    This is a very good recipe. Just for kicks I threw in a couple Tb butter in the syrup mix… Also, I melted chocolate and drizzled it from a sandwich bag (cut a slit in the corner) all over the whole thing when it was cooling on the cookie sheet. It is great as is, but leave it to me to go too far in the calorie dept.
    thx again…LOVE YOUR blog.


  7. #
    CCposted December 19, 2014 at 8:56 am

    Oh looking forward to gifting some of this for christmas time- was wondering if i could sub the honey for golden syrup?


  8. #
    Connieposted January 2, 2015 at 9:40 pm

    Do you need to bake the peanut butter?


    • Sallyreplied on January 3rd, 2015 at 8:10 am



  9. #
    Lauren S.posted February 26, 2015 at 1:25 pm

    Would I be able to substitute the bagged kernel-less “puff corn” for the traditional popcorn in this recipe?


    • Sallyreplied on February 26th, 2015 at 6:50 pm

      I’m sure that would be fine.


  10. #
    Nicolleposted March 16, 2015 at 1:04 pm

    I was on break last week and decided to have a baking spree! I made so many of your recipes (mostly pb recipes). My boyfriend and his friends LOVED this popcorn so before I left I made a double batch to hold them over haha. I also made the zucchini bread, pb fudge, cinnamon sugar sweet potato fries, brown sugar cookies, onion rings, and the honey bbq chicken tenders. I guess I went a little crazy, but we love your recipes 🙂


  11. #
    janetteposted April 14, 2015 at 12:14 pm

    Does the popcorn crisp up? It seems like it would be a little chewy… I have never made a caramel corn recipe without putting it in the oven to dry out before eating…. I would love to try this because I love peanut butter!


    • Sallyreplied on April 14th, 2015 at 6:42 pm

      Hi Janette. The popcorn stays pretty chewy.


  12. #
    Angelicaposted June 4, 2015 at 5:40 pm

    Do you think it would be alright to reduce the amount of sugar by 1/4 cup instead of 1/2 cup?


    • Sallyreplied on June 5th, 2015 at 6:57 am

      That should be OK in this recipe.


  13. #
    Andrea in Texasposted August 4, 2015 at 10:51 pm

    Second batch made this week!!  Popcorn is among one of my favorites and now THIS is my favorite way to have it…thank you for being so ingenious!


  14. #
    Jen in Kansasposted October 18, 2015 at 4:35 pm

    Made this tonight. Tastes great, but left a terrible sticky goop in the bottom of my saucepan that I can’t seem to get out. I think the previous comment about the addition of some butter is spot-on. This might have saved one of my favorite pans…


  15. #
    Dunia McMasterposted December 10, 2015 at 3:35 pm

    So going to make this when my grandson is here. Used to make just caramel popcorn when my kids were small…….but the added peannut butter sounds so yummy, thank u 🙂 🙂


  16. #
    Matt Millerposted March 7, 2016 at 8:44 pm

    My wife was not happy that I ate a box of Crunch & Munch that she was expecting to have tonight. So, not feeling like going to the store, I searched Pinterest for the most simple thing I could put together to make her happy. And this was it! Unfortunately,I couldn’t find my jar of peanuts and I was slightly short on the honey…but Aunt Jemima came to the rescue with a couple of tablespoons worth of syrup. Next time, I will be prepared and do it right, with peanuts! But this made Momma happy…and when Momma’s happy, well, you know.


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