A decadent snack mix made with creamy peanut butter. This Peanut Butter Caramel Crunch Popcorn will have you coming back for more!
A month ago I hopped online and ordered two bags of jumbo popcorn. What I did not realize is that they were 3.5 pound bags. Pregnancy brain? We now have 7 pounds of popcorn kernels sitting in our pantry. ? Thankfully it’s the season of candy making and goodie giving. There are plenty of neighbors, teachers and friends from church that will all be receiving plates full of treats… and a few bags of popcorn too!
I don’t make “artisan” popcorn very often. I mean, sure I’ve made it once or twice, but it’s been kind of fun coming up with new ways to use up all of those kernels. Today I’m sharing the first recipe we made: peanut butter caramel crunch popcorn. Man is it good!
To start you’ll want to set aside eight cups of plain popcorn. I used jumbo or mushroom popcorn. You can order it online like I did (just double check the weight before you buy it ☺️) or find it in most well-stocked grocery stores. It’s much more attractive than regular popcorn in my opinion. I’m a food snob, I know.
Next you’ll want to make the caramel sauce. Don’t panic. It’s really easy. Grab a large stock pot or dutch oven and heat the corn syrup and brown sugar. Once it simmers, add the butter and melt. Whisk in a half cup of your favorite creamy peanut butter. I used Peanut Butter & Co’s smooth peanut butter. It’s an all-natural peanut butter with a bold, nutty taste. Basically a peanut butter lover’s dream come true! Toss in some salt, vanilla extract and baking soda.
Carefully fold in the popped popcorn and coat. Spread onto a lined baking sheet and sprinkle roasted peanuts over top. Bake for 30 minutes at 250 degrees. This will help dry out the caramel corn and create a crisper texture. Remove from the oven and let it sit at room temperature for 20 minutes. Drizzle with chocolate and place it in the refrigerator to set.
Once the chocolate has set, you can break the popcorn into chunks. It’s perfect for holiday gift bags, tins or goodie plates.
I’m warning you now, this sweet and salty peanut butter caramel crunch popcorn is addictive. It’s a good thing I went crazy with the popcorn because we’ll be making this all December long!
Peanut Butter Chocolate Popcorn Recipe
Ingredients
- 1/2 cup light corn syrup
- 1/4 cup brown sugar
- 5 tablespoons unsalted butter - cubed
- 1/2 cup smooth peanut butter
- 1/4 tsp kosher sea salt
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 8 cup popcorn - popped*
- 1/3 cup salted roasted peanuts
- 1/2 cup chocolate melting wafers - melted**
Instructions
- Preheat your oven to 250 degrees Fahrenheit (121 degrees Celsius). Line a rimmed baking sheet with parchment paper or a silicone baking mat, and set it aside.
- In a large pot over medium heat, combine the light corn syrup and brown sugar, whisking them together. Bring the mixture to a simmer.
- Add the butter to the pot, whisking until it melts. Then, incorporate the smooth peanut butter, kosher sea salt, vanilla extract, and baking soda, whisking until the mixture is smooth and well combined.
- Remove from the heat and carefully stir in popcorn. Spread onto the prepared baking sheet, sprinkle peanuts over the top. Gently press with a spatula.
- Place the baking sheet in the preheated oven and bake for 30 minutes, stirring once at the 15-minute mark. After baking, let the popcorn cool for 20 minutes. Then, drizzle the melted chocolate over the top. Place the baking sheet in the refrigerator for 15 minutes to allow the chocolate to set. Once set, remove and break the popcorn into chunks.
NOTES
Nutrition
I’m partnering with Peanut Butter & Co.® to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!
I’ve made this recipe multiple times! I love that it stays crispy for several days. Most recently, I tweaked the recipe, substituting honey for corn syrup and coconut oil for butter. It was just as delicious as the original!
Hi Emily, thanks for sharing your changes and the 5 star review!
Hi, just wondering – did you use a peanut butter that has no added sugar or salt? That’s what I buy and have tried this kind of a recipe before and the “sauce” turns out way too dry. And almost crystallizes. If you’re using a no sugar no salt peanut butter, I’ll give your recipe a try! Thanks so much!!
Hi Natalie, It sounds great. I think it’ll give a different and delicious taste.
This sounds delicious!! My family loves popcorn! We’ve got to give this one a try!