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.

peanut butter caramel corn in a teal bowl

I’ve been feeling rather snacky lately. 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.

I make microwave popcorn all the time. My favorite is kettle corn, but I’m no stranger to light butter. You can usually find me munching on the stuff as I sit here at my desk or on the couch. 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 fix. I took three simple ingredients, added them to a saucepan, and poured them over my popcorn. Easy stuff!

This popcorn makes me love snack time even more. I didn’t even know that was possible.

peanut butter caramel corn on a silpat baking mat

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.

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:

peanut butter honey mixture in a saucepan with a spatula

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. 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.

peanut butter caramel corn with a bowl of peanuts

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.

peanut butter caramel corn in a ceramic bowl

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.

More snacks to love!

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peanut butter caramel corn in a teal bowl

Peanut Butter Caramel Corn

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10-11 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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.


  • 10 cups unflavored popped popcorn (air-popped or 1 standard size bag)
  • optional: 2/3 cup dry-roasted peanuts
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2/3 cup creamy peanut butter


  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Pop 10-12 cups of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside.
  3. 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.
  4. 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.
  5. 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.

Keywords: peanut butter caramel corn

See all of my salty/sweet recipes.


Comments are closed.

  1. Jen in Kansas says:

    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…

  2. Dunia McMaster says:

    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 🙂 🙂

  3. Matt Miller says:

    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.

  4. sounds so amazing and popcorn is one of my favorite treats! I am wondering if I could sub maple syrup for the honey and sugar? Also I’m wondering what the purpose of heating the sweetner and peanut butter would be? If I use maple syrup and peanut butter, would it still make sense to heat it up? So excited to make this – thanks for the recipe!

    1. I would use a little bit of sugar at least, otherwise it’ll be too goopy and syrupy. That’s just my opinion. However, maple syrup instead of honey should work just fine.

    2. Hi Laura. I can answer that because I just made some The peanut butter melts with the syrup and combines it into a smooth, perfectly combined mixture.

  5. Oh my goodness, I made this and it’s awesome! I made a couple of changes by using a little less sugar and a little butter. Next time, I would add a little more salt though. I didn’t use as much as recommended so that’s my fault.

  6. How long will this keep? How do you store it?

    1. Hi Darlene! See the last step for storing instructions.

  7. Hi there Sally,
    Can this recipe be altered using almond butter and almonds instead of peanuts?  Just in case someone is allergic to peanuts.  Thank you.

    1. I can’t see why not!

  8. OMG!!! I’ll never eat plain popcorn again!!! This is one of those recipes you can’t wait to repeat!!! Thank you Sally!!!

  9. I just made a batch of this for my neighbours and my husband…and I may have tasted it as well. 🙂 It is so absolutely delicious!! I also added a handful of Reece’s peanut butter chocolate bits while it was still warm…because it wasn’t calorific enough already! Thank you so much for sharing.

    1. It’s essential to taste what you are making so you know if it’s good enough to share 😉

  10. Do you think you could make this into popcorn balls? Thanks!

    1. Hi Catherine! This popcorn won’t hold its shape if shaped into balls. I have a popcorn ball recipe in my cookbook Sally’s Candy Addiction if you have a copy!

  11. I tried making this substiting maple syrup as others have and it all clumped together into one big ball. It wouldn’t melt at all.

  12. Great, quick recipe! I upped the salt to a total of 1/2 tsp. And I wanted a little more crunch when the popcorn cooled, so I baked it on a sheet pan lined with parchment at 275 f for 20 minutes and let cool completely. Nice soft crisp airy crunch!

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