Salted Peanut Butter Caramel Corn

Are you a sweet snacker or a salty one? If you answered "both simultaneously or I'm not interested," this is the recipe you've been waiting for. Salted Peanut Butter Caramel Corn is exactly what it sounds like crunchy, caramel-coated popcorn with peanut butter woven into the coating and a generous finishing sprinkle of flaky salt that makes every kernel a small event.

Traditional caramel corn is delicious but often overwhelmingly sweet the kind of thing you eat a handful of and then feel slightly ill. This version is more balanced. The peanut butter adds a savoury, nutty depth that tempers the sweetness, and the salt at the end does what salt always does to sweet things: makes you want more.

Making the Peanut Butter Caramel

The caramel is a standard butter-brown-sugar-corn-syrup base brought to a boil, then finished off the heat with peanut butter and baking soda. The baking soda is the key detail it creates tiny bubbles in the caramel that make it lighter and more honeycomb-like in texture. This lighter caramel coats the popcorn more evenly and results in a less tooth-achingly dense coating than most caramel corn recipes.

Pour it over freshly popped corn (remove all unpopped kernels first), toss thoroughly so every piece gets coated, spread on a lined baking sheet, and bake at 250°F, stirring every 15 minutes, for about an hour total. The low-and-slow bake dries and crisps the coating without burning it.

Ingredients

• 6 cups popped plain popcorn
• 1/4 cup salted peanuts
• 1 Tbsp canola oil
• 2 Tbsp creamy peanut butter
• 1/4 cup brown rice syrup
• 1/4 tsp pure vanilla extract
• 1/4 tsp Kosher salt

Instructions

1. Pop the Popcorn

Start by popping your popcorn. You can use an air popper, microwave, or stovetop method. Make sure to remove any unpopped kernels, so you don’t bite into an unexpected crunch.

2. Prepare a Baking Sheet

Line a large baking sheet with parchment paper or a silicone baking mat. This will make it easier to remove the caramel corn later.

3. Make the Caramel Sauce

In a medium saucepan, combine the granulated sugar, unsalted butter, corn syrup, and salt over medium heat. Stir continuously until the mixture comes to a boil. Once it boils, let it cook without stirring for about 4-5 minutes, or until it reaches a deep amber color. Be careful not to burn it; watch closely.

4. Add Baking Soda and Peanut Butter

Remove the caramel sauce from the heat and quickly stir in the baking soda. It will bubble up, so be cautious. After that, add in the creamy peanut butter and vanilla extract. Stir until everything is well combined, and you have a smooth, velvety caramel peanut butter sauce.

5. Combine Popcorn and Caramel

Place the popped popcorn in a large mixing bowl. Pour the warm caramel peanut butter sauce over the popcorn. Using a spatula or wooden spoon, gently toss the popcorn until it’s evenly coated with the caramel sauce. Be patient; it may take a minute or two to coat all the popcorn properly.

6. Spread on the Baking Sheet

Spread the caramel-coated popcorn onto the prepared baking sheet. Use a spatula to even it out. While it’s still warm, sprinkle a pinch of sea salt evenly over the top for that perfect sweet and salty balance.

7. Let It Cool

Allow the salted peanut butter caramel corn to cool and harden for about 15-20 minutes.

8. Break into Pieces

Once it’s completely cooled and the caramel has hardened, break the caramel corn into pieces. You can make it as small or as large as you like.

9. Serve and Enjoy

Transfer your Salted Peanut Butter Caramel Corn to a serving bowl or store it in an airtight container. Enjoy the irresistible combination of sweet, salty, and nutty flavors!

Tips

• Let it cool completely before breaking into clusters it crisps up significantly as it cools.
• Store in an airtight container at room temperature for up to a week.
• For gift-giving, package in clear cellophane bags tied with a ribbon.
• Add peanuts to the popcorn mix for extra crunch and protein.

Estimated Nutrition Per Serving

• Calories: 200-250 calories
• Total Fat: About 10-12 grams
  • Saturated Fat: 3-4 grams
• Cholesterol: Around 10-15 milligrams
• Sodium: 150-200 milligrams
• Total Carbohydrates: About 25-30 grams
  • Dietary Fiber: 2-3 grams
  • Sugars: Around 15-20 grams
• Protein: 2-4 grams

• Saturated Fat: 3-4 grams

• Dietary Fiber: 2-3 grams
• Sugars: Around 15-20 grams