Caramel Corn With Peanuts Recipes

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HOMEMADE CARAMEL POPCORN AND PEANUTS



Homemade Caramel Popcorn and Peanuts image

Popcorn! Peanuts! We brought a baseball stadium favorite home with a recipe that you can dig into in just 30 minutes.

Provided by By Bree Hester

Categories     Snack

Time 30m

Yield 6

Number Of Ingredients 8

7 cups plain popped popcorn
1 cup salted peanuts
3/4 cup packed light brown sugar
6 tablespoons butter
3 tablespoons light corn syrup
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
  • Place popcorn and peanuts in very large bowl; set aside.
  • In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
  • Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
  • Bake 10 minutes. Cool completely before serving.

Nutrition Facts : ServingSize 1 Serving

PEANUT CARAMEL CORN



Peanut Caramel Corn image

A sweet, crunchy, lighter alternative to traditional caramel corn, this can't-stop-eatin'-it treat won't stick to fingers or teeth! Wonderful for gifts, too. -Lois Ward, Puslinch, Ontario

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 2 quarts.

Number Of Ingredients 9

8 cups air-popped popcorn
1/2 cup salted peanuts
1/2 cup packed brown sugar
3 tablespoons light corn syrup
4-1/2 teaspoons molasses
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CARAMEL CORN WITH PEANUTS



Caramel Corn with Peanuts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Time 30m

Yield Makes 15 cups

Number Of Ingredients 8

Nonstick cooking spray
14 cups popped popcorn (from 1 cup kernels)
1 1/4 cup red-skinned peanuts
1 stick plus 2 tablespoons butter
1 1/4 cup packed light brown sugar
1/3 cup molasses
3/4 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 250 degrees. Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes. Remove from heat; stir in baking soda.
  • Working quickly, add caramel to popcorn and peanuts and stir to coat. Transfer mixture to 2 baking sheets, spread out evenly, and bake until crisp, 15 minutes, stirring halfway through. Let cool completely. Break into clusters.

CARAMEL CORN WITH PEANUTS AND DRIED CHERRIES



Caramel Corn with Peanuts and Dried Cherries image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 6

2 cups sugar
2/3 cups water
1 tablespoon butter
4 cups popped corn, see cook's note
1/2 cup toasted peanuts
1/2 cup dried cherries

Steps:

  • Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
  • Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes and the temperature reaches 320 to 330 degrees F. Swirl the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries.
  • Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
  • Notes: I use Black Diamond Popcorn with its petit size "hulless" kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best.

CARAMEL CORN WITH NUTS



Caramel Corn with Nuts image

This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. -Karen Edwards, Sanford, Maine

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 2-1/2 quarts.

Number Of Ingredients 7

10 cups popped popcorn
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup dark corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup mixed nuts

Steps:

  • Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

Nutrition Facts : Calories 224 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 260mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

MY AMISH FRIEND'S CARAMEL CORN



My Amish Friend's Caramel Corn image

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!

Provided by ANITALOUISE

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h15m

Yield 28

Number Of Ingredients 8

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
  • Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  • Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
  • Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g

CLASSIC CARAMEL CORN



Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Steps:

  • Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  • Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  • Pour syrup over warm popcorn, stirring to coat evenly.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  • Cool; break apart. Store in tightly covered container.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

MAPLE PECAN CARAMEL CORN



Maple Pecan Caramel Corn image

Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.

Provided by Melissa Clark

Categories     snack, candies, dessert

Time 1h

Yield About 12 cups

Number Of Ingredients 9

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
  • In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
  • Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
  • In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
  • Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

KOOKY CARAMEL CORN



Kooky Caramel Corn image

Go nuts for caramel corn that's easy to make, fun to eat and full of whole-grain goodness.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h10m

Yield 14

Number Of Ingredients 7

5 cups MultiGrain Cheerios™ cereal
8 cups plain popped popcorn
1 cup regular salted or honey-roasted peanuts
1/2 cup light corn syrup
1/4 cup honey
2 tablespoons butter or margarine
1/2 teaspoon vanilla

Steps:

  • Heat oven to 325°F. In large bowl, stir cereal, popcorn and peanuts to mix; set aside.
  • In 1-quart saucepan, heat corn syrup, honey and butter over medium heat, stirring frequently, just until mixture begins to boil. Remove from heat. Stir in vanilla.
  • Pour syrup mixture over cereal mixture; stir until cereal mixture is evenly coated. Pour mixture into ungreased 15x10x1-inch pan. With rubber spatula, spread mixture until even.
  • Bake 20 to 25 minutes, stirring once or twice, until mixture is crisp. While mixture is baking, place sheet of waxed paper on work surface.
  • Immediately pour baked mixture onto waxed paper; spread out into a thin layer. Cool completely, about 30 minutes. Break caramel corn into pieces. Store in tightly covered container.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g

CARAMEL CORN (WITH PEANUTS)



Caramel Corn (With Peanuts) image

This is the best caramel corn I have ever had. I couldn't stop eating it! I brought some to my parent's house and my mom had to have someone remove the bowl from her because she couldn't stop eating! Oh, you will not regret making this!

Provided by Sarah in New York

Categories     Dessert

Time 1h20m

Yield 12 quarts, 12 serving(s)

Number Of Ingredients 6

12 quarts plain popped popcorn (4 bags)
1 lb peanuts
2 cups butter
2 lbs brown sugar (1 bag)
1/2 cup dark corn syrup
1/2 cup molasses

Steps:

  • Place popped popcorn in two very large bowls.
  • Mix 1/2 pound peanuts into each bowl.
  • In 5 quart sauce pan combine all the other ingredients.
  • Bring to a boil over medium heat, boil for 5 minutes(no less) stirring constantly.
  • Evenly distribute the syrup between the two bowls and stir until well coated.
  • Turn coated popcorn into a large roasting pan.
  • Bake at 250 degrees for 1 hour.
  • Remove and break apart while still warm.
  • Store in air tight containers.

Nutrition Facts : Calories 974.5, Fat 50.8, SaturatedFat 22.2, Cholesterol 81.3, Sodium 283.2, Carbohydrate 125.8, Fiber 7.8, Sugar 86, Protein 14.2

MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN



Miss Brown's Peanut-Pistachio Caramel Corn image

Do you remember that caramel corn mixed with peanuts that would come in a small cardboard box and have a toy hidden inside? Well, this is my version, with a Gullah spin. I add a mixture of nuts and sesame seeds (known as benne seeds in Gullah and Low Country cooking) to the buttery, sweet caramel corn.

Provided by Kardea Brown

Time 1h45m

Yield 18 to 20 servings (20 cups)

Number Of Ingredients 12

Nonstick cooking spray, for the baking pans
15 cups popped popcorn (from 1/2 to 2/3 cup unpopped; see Cook's Note)
1 cup salted red-skinned peanuts
1 cup shelled pistachios
2 tablespoons sesame seeds
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
6 tablespoons light corn syrup
1 tablespoon creamy peanut butter
1 1/4 teaspoons fine sea salt
1 teaspoon vanilla extract
3/4 teaspoon baking soda

Steps:

  • Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
  • Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
  • Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.

CARAMEL CORN



Caramel Corn image

Homemade Caramel Corn has never been easier! It's an incredibly addictive snack that is sweet, crunchy, and so easy to make!

Provided by Janelle

Time 1h

Number Of Ingredients 7

3 bags Pop Secret homestyle butter microwave popcorn
1 cup butter
2 cups brown sugar
1/2 cup Karo light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Steps:

  • Pop popcorn according to package directions.
  • Have two bowls ready.
  • Pour popcorn in one bowl.
  • Gently Shake the bowl to get the seeds to the bottom of the bowl.
  • Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl.
  • Toss seeds. Repeat with the second and third bag.
  • Prepare 2 baking sheets with a baking mat or parchment paper.
  • Preheat oven to 250*F
  • In a pot, add butter and cook over medium heat until melted.
  • Add brown sugar, corn syrup and salt.
  • Bring to a boil and cook for an additional 4 minutes, stirring regularly so caramel doesn't burn on the bottom of the pan.
  • After 4 minutes, turn off the heat and remove the pan from heat.
  • Add vanilla extract and be prepared for the mixture to spit at you. Stir to incorporate.
  • Add baking soda and stir. Mixture will become fluffy and increase in volume.
  • Pour caramel mixture over your prepared popcorn.
  • Stir well, careful not to touch the caramel mixture to your skin or it will burn you.
  • Spread caramel corn on baking sheets, dividing mixture between the two sheets.
  • Evenly space the racks in your oven so you can get both in there at the same time, one on top and one on bottom.
  • Bake for 15 minutes.
  • Remove caramel corn, and stir. Place back in oven on the opposite oven shelf.
  • Repeat 15 minute baking and stirring intervals until caramel corn has been baked 2 times total.
  • Remove from the oven, stir and let cool.
  • I like to stir again after caramel corn has been out of the oven for 5 minutes to prevent clumping.
  • Serve once cool.

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 41 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PEANUT BUTTER CARAMEL CORN



Peanut Butter Caramel Corn image

The recipe comes from a new book by Heather Christo: Heather Christo's Generous Table: Easy and Elegant Recipes Through the Seasons.

Provided by gailanng

Categories     Candy

Time 1h15m

Yield 16 cups

Number Of Ingredients 10

1/4 cup vegetable oil
1 cup popcorn
kosher salt
1 cup unsalted butter
2 cups light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 250 degrees F.
  • First make the popcorn: Put a large pot over medium heat, and add the oil and popcorn. Place a lid on the pot, slightly askew, so that steam can escape. Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
  • Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
  • In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes.
  • In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
  • Remove the pot from the heat, and stir in the vanilla and baking soda mixture. The caramel should be very light and frothy. Immediately pour the caramel over the popcorn, and gently fold the caramel into the popcorn to coat it. (At this point, you might think there is not enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well-coated. But don't worry! There will be plenty.).
  • Bake the caramel corn for 15 minutes. Remove the roasting pan from the oven and gently stir the popcorn into the melting caramel until the popcorn is better coated. Return to the oven for another 15 minutes, after which the popcorn should be evenly coated with the caramel.
  • Return the caramel corn to the oven and bake for a final 15 minutes. Remove from the oven and give the corn one final stir to coat thoroughly. Let cool completely, about 30 minutes.
  • When the popcorn is totally cool, it will have a nice, thin, crispy coating. Serve immediately or store in airtight containers for up to 10 days.

Nutrition Facts : Calories 316.6, Fat 19, SaturatedFat 8.6, Cholesterol 30.5, Sodium 237.6, Carbohydrate 37.2, Fiber 0.6, Sugar 30.3, Protein 2.2

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From makeyourmeals.com


PEANUT BUTTER CARAMEL CORN RECIPE | MYRECIPES
Uncover; add almonds. Step 4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until smooth. Drizzle over popcorn; toss well. Spread mixture out onto prepared pan.
From myrecipes.com


PEANUT CARAMEL CORN - AMERICAN RECIPES
You can never have too many hor d'oeuvre recipes, so give Peanut Caramel Corn a try. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 194 calories. This gluten free and vegetarian recipe serves 8. If you have salt, brown sugar, butter, and a few other ingredients on hand, you can make it. From preparation to the ...
From fooddiez.com


CAROL'S CARAMEL CORN - KING ARTHUR BAKING
Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside. In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a ...
From kingarthurbaking.com


YOU'VE GOT TO TRY THIS HOMEMADE PEANUT BUTTER CARAMEL CORN
2016-01-04 Directions: 1. Preheat oven to 250°. 2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray. 3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat.
From cookinglight.com


HOMEMADE CARAMEL CORN, BEST CARAMEL CORN RECIPE - JENNY CAN …
2021-01-02 Ingredients: 8 cups fresh popped popcorn (1/3 cup popping corn) 3/4 cup any nuts (almonds/walnuts/pecans/dry roasted peanuts) 5 Tablespoons unsalted butter
From jennycancook.com


PEANUT BUTTER CARAMEL CORN
2021-09-15 Add 2 tbsp of canola oil to a large pot over high heat. Add 1 popcorn kernel to the pot and cover, wait forever the kernel to pop then add 1/2 cup of kernels.
From gabriellaquille.com


PEANUT CARAMELS RECIPE - THE SPRUCE EATS
2021-07-12 Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 F (soft-ball stage). Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts. Pour the candy into the prepared pan and smooth it into an even layer. Allow the mixture to set for at least ...
From thespruceeats.com


PEANUT CARAMEL CORN RECIPES ALL YOU NEED IS FOOD
Jul 18, 2020 · Peanut Brittle is the PERFECT party dessert, made with butter, peanuts, and corn syrup, it's sweet, crunchy, and ready in under 60 minutes! Check out this recipe 3 /51 From dinnerthendessert.com
From stevehacks.com


PEANUT CHILI CARAMEL CORN – PEANUT BUTTER LOVERS
2011-05-13 Place brown sugar, corn syrup, salt, and butter into a heavy bottom pot over medium-high heat and cook to 250°F stirring constantly. Remove the mixture from the heat and add baking soda, vanilla, peanut butter, roasted peanuts, sambal chile, cayenne pepper, granulated garlic, and black sesame seeds. Stir with a whisk until all ingredients are ...
From peanutbutterlovers.com


CARAMEL POPCORN AND PEANUTS RECIPE | MYRECIPES
Ingredient Checklist. 1 teaspoon vegetable oil ; ¼ cup unpopped popcorn kernels ; 1 cup salted dry-roasted peanuts ; 1 ½ cups sugar ; 2 tablespoons light corn syrup
From myrecipes.com


SPICY ROSEMARY-PEANUT CARAMEL CORN | MIDWEST LIVING
Directions. Preheat oven to 275°. Coat a rimmed roasting pan with cooking spray; set aside. Place popcorn and peanuts in a large bowl; set aside. In a heavy 2-quart saucepan, cook and stir butter, brown sugar and corn syrup over medium heat until butter is melted. Stir in orange juice.
From midwestliving.com


PEANUT BUTTER CARAMEL CORN - SALLY'S BAKING ADDICTION
2013-04-23 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.
From sallysbakingaddiction.com


HOMEMADE CARAMEL CORN {SOFT, SWEET, & SALTY} - SPEND WITH …
2019-12-07 Preheat oven to 250°F. Melt butter, brown sugar, corn syrup and salt in a saucepan over medium heat. Bring to a boil and let simmer 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Pour over popped corn …
From spendwithpennies.com


PEANUT BUTTER CARAMEL CORN - RECIPE GIRL
2013-05-06 In the same pot that you made the popcorn, melt the butter, brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring, for 7 minutes. In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved. Remove the pot from the heat, and stir in the vanilla and baking soda mixture.
From recipegirl.com


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