Peanut Butter Caramel Corn
User Reviews
0.0
0 reviews
Unrated
Peanut Butter Caramel Corn
Report
Snack time just got tastier with this homemade Peanut Butter Caramel Corn that's salty and sweet and has peanut butter M&Ms folded in! Make a batch today!
Share:
Ingredients
- 16 cups popped popcorn remove seeds
- 1 cup unsalted butter
- 2 cups light brown sugar packed
- ½ cup light corn syrup
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 16 ounce White Almond Bark or vanilla melting chocolate or white chocolate
- ½ cup creamy peanut butter
- 1 package M&M'S® Peanut Butter (about 1 3/4 cup) 12.7 ounce
Instructions
- Line two baking pans with foil (preferably deeper pans like broiler pans, or disposable lasagna pans). Set aside. Preheat oven to 250F.
- In a large bowl, add popped popcorn (make sure all seeds are removed) . Set aside.
- In a small saucepan, combine butter, brown sugar, corn syrup and kosher salt. Bring to a boil over medium high heat. Stirring constantly, boil for one full minute.
- Remove from heat. Stir in vanilla and baking soda. Mixture will become frothy. Pour over popcorn. Stir by folding gently until all kernels are covered. Divide evenly and pour onto two prepared baking pans.
- Bake for one hour, stirring every 15 minutes. Remove from oven, pour into large bowl.
- In a small microwave safe dish, combine white almond bark and peanut butter. Heat for one minute, stirring until smooth (you may need to heat an additional 30 seconds if almond bark isn't completely melted).
- Pour over caramel corn, until evenly coated. Add in peanut butter M&M'S® and pour mixture onto parchment paper (or wax paper) on the counter. Allow to set (about 10 minutes.
- Store in airtight container or plastic freezer bags. ENJOY!
Notes
- When making the popcorn, whether it be air popped or bagged, make sure after you have popped it all, you remove any seeds!
- I prefer to line my broiler pans with foil. You can also use 15x10x1 inch pans or disposable lasagna pans. You're going to need TWO pans. Pour your caramel corn onto the two pans and spread it out so it's mostly in a single layer.
- Bake for an hour, but after every 15 minutes, remove the pans and stir gently, spooning up the excess caramel on the bottom so it coats the popcorn.
- After assembling and adding the M&Ms, it helps to transfer the mixture onto wax paper (or parchment paper) on the counter top. This allows you to spread it out and it will set up quickly.
- Once it's all set up (meaning the chocolate peanut butter mixture has dried) break into chunks and store in a couple gallon sized plastic bags. ENJOY!
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
0.5cup
Calories
246kcal
(12%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
11g
Cholesterol
15mg
(5%)
Sodium
191mg
(8%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 16cups
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 246kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 15mg | 5% |
| Sodium | 191mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
