Caramel Peanut Popcorn Butterscotch Pie Recipes

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CARAMEL-PEANUT-POPCORN BUTTERSCOTCH PIE



Caramel-Peanut-Popcorn Butterscotch Pie image

Enjoy all your favorite flavors in one fantastic dessert with our Caramel-Peanut-Popcorn Butterscotch Pie. Like its name suggests, this caramel-peanut-popcorn butterscotch pie is chock-full of sweet and salty ingredients that make for a delicious dessert.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 7

2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
12 KRAFT Caramels
2 cups popped popcorn
1/4 cup PLANTERS Dry Roasted Peanuts

Steps:

  • Heat oven to 250°F.
  • Beat pudding mixes and 2 cups milk with whisk 2 min.; pour into crust. Top with COOL WHIP. Refrigerate 2 hours.
  • Meanwhile, microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Drizzle over popcorn in large bowl. Add nuts; toss to evenly coat popcorn and nuts with caramel sauce.
  • Spread popcorn mixture onto rimmed baking sheet sprayed with cooking spray.
  • Bake 30 min., stirring every 10 min. Cool completely.
  • Break popcorn mixture into small pieces if necessary; sprinkle over pie just before serving.

Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 0.5535 g, Sugar 0 g, Protein 5 g

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

CARAMEL PEANUT POPCORN SQUARES



Caramel Peanut Popcorn Squares image

Gooey marshmallows and caramel-coated popcorn and peanuts combine into one decadent sweet-crunchy dessert bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

1 roll (16.5 oz) refrigerated peanut butter cookies
3 1/2 cups miniature marshmallows
1 bag (3 oz) butter-flavored microwave popcorn, popped (8 cups)
1 cup lightly salted dry-roasted peanuts
1 bag (10 oz) peanut butter chips (1 2/3 cups)
2/3 cup light corn syrup
1/4 cup butter or margarine
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
  • Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
  • Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 330, Carbohydrate 39 g, Fat 2, Fiber 1 1/2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 180 mg

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

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

CARAMEL PEANUT FUDGE



Caramel Peanut Fudge image

This is a dessert that is just to die for! It will be a great hit at any bake sales, picnics, or just for you! Anyone ought to love it.

Provided by SKETCHETTE

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 2h20m

Yield 96

Number Of Ingredients 15

1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
¼ cup butter
1 cup white sugar
¼ cup evaporated milk
1 ½ cups marshmallow creme
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups chopped salted peanuts
1 (14 ounce) package individually wrapped caramels, unwrapped
¼ cup heavy cream
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Steps:

  • Lightly grease a 9x13 inch dish.
  • For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
  • For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
  • For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
  • For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 10.1 g, Cholesterol 3.8 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 8.3 g

PEANUT-PECAN CARAMEL POPCORN



Peanut-Pecan Caramel Popcorn image

Provided by Aaron McCargo Jr.

Time 40m

Yield 5 cups

Number Of Ingredients 8

Canola spray
1 tablespoon unsalted butter
1 cup chopped pecans
1 1/2 cups unsalted peanuts
2 cups caramel sauce
1 teaspoon vanilla extract
1 bag microwave popcorn, popped as directed
Sea salt, for garnish

Steps:

  • Preheat the oven to 300 degrees F. Prepare a baking sheet by spraying it with canola spray.
  • In a large saute pan over medium-low heat, add the butter, pecans and peanuts. Saute until the nuts become fragrant, about 5 minutes. Add the caramel sauce and vanilla extract and continue to cook on low until the caramel begins to thicken, an additional 5 minutes. Next, add the popcorn and stir to coat completely with the caramel sauce.
  • Remove the popcorn from the heat and spread it into 1 even layer on the prepared sheet. Place the sheet in the oven and cook for 20 minutes. Remove from the oven, sprinkle with the sea salt and let cool. Break up the popcorn with a spoon and serve family style in a large bowl.

BUTTERSCOTCH POPCORN BARS



Butterscotch Popcorn Bars image

"Dotted with peanuts and raisins, these chewy squares are easy to mix up on the stovetop when I know the grandchildren are on the way," writes Carol Stone of Waverly, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 6

2 quarts unsalted popped popcorn
1 cup salted peanuts
1 cup raisins
1/2 cup butter
1 package (10 ounces) miniature marshmallows
1 cup butterscotch chips

Steps:

  • In a large bowl, combine the popcorn, peanuts and raisins. In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13-in. x 9-in. pan and press down evenly. Cool before cutting.

Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE



Caramel Drizzled Butterscotch Toffee Crunch Pie image

I love butterscotch, toffee, and caramel. What more can you ask for? This is very rich. Chill time is cook time.

Provided by Chef shapeweaver

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1/2 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, crushed and divided in half
1 ready made graham cracker pie crust (9 ounce)
4 ounces room temp cream cheese
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) container non-dairy whipped topping, thawed and divided (like cool whip)
2 cups cold milk
2 (7 ounce) packages butterscotch pudding

Steps:

  • In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
  • Gently stir in half of the whipped topping and spread evenly over crust.
  • Sprinkle half of the crushed toffee bars over cream cheese mixture.
  • Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
  • Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
  • Chill for 4 hours before serving.
  • Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
  • If desired, you can crush more toffee bars and sprinkle over caramel topping.

CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE



Chocolate-Butterscotch Peanut Butter Pie image

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use.

Provided by senseicheryl

Categories     Pie

Time 10m

Yield 8 inch pie, 8 serving(s)

Number Of Ingredients 7

1/2 cup Better 'n Peanut Butter spread
1 1/4 cups nonfat milk
1 (1/4 ounce) instant butterscotch pudding mix, 4 serving size
2 cups light whipped topping, thawed
1 (6 ounce) chocolate crumb crusts, prepared
1/4 cup unsweetened cocoa powder
1 chocolate sandwich style cookies, crumbled, for garnish (optional)

Steps:

  • Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.

Nutrition Facts : Calories 169.2, Fat 9.6, SaturatedFat 3.8, Cholesterol 1.4, Sodium 178, Carbohydrate 19.4, Fiber 1.2, Sugar 11.2, Protein 3.5

CARAMEL-PEANUT CRUNCH



Caramel-Peanut Crunch image

Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 1/2 quarts popcorn
1 cup (5 1/2 ounces) salted peanuts
Basic Caramel
6 tablespoons unsalted butter, cut into small pieces
3/4 tablespoon salt

Steps:

  • Put popcorn (popped from 1/2 cup kernels) and peanuts in a large buttered bowl; set aside. Follow recipe for basic caramel, reducing sugar to 1 1/4 cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in butter and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.

CHOCOLATE PEANUT BUTTER POPCORN PIE RECIPE BY TASTY



Chocolate Peanut Butter Popcorn Pie Recipe by Tasty image

Here's what you need: unsalted butter, marshmallow, peanut butter, popcorn, nonstick cooking spray, dark chocolate chip, milk chocolate chips, heavy cream, powdered sugar, vanilla extract, milk

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
7 oz marshmallow
⅔ cup peanut butter, divided
8 cups popcorn, popped
nonstick cooking spray, for greasing
2 cups dark chocolate chip
2 cups milk chocolate chips
1 ½ cups heavy cream
4 tablespoons powdered sugar, divided
2 teaspoons vanilla extract, divided
3 tablespoons milk

Steps:

  • Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
  • Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
  • Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
  • Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
  • In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
  • Fold the whipped cream into the cooled chocolate.
  • Spoon the chocolate mixture into the popcorn crust. Spread evenly.
  • In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
  • Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
  • Chill the pie in the refrigerator for at least 4 hours.
  • Release the springform, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1410 calories, Carbohydrate 183 grams, Fat 68 grams, Fiber 24 grams, Protein 30 grams, Sugar 60 grams

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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


CARAMEL PEANUT POPCORN - VANILLAQUEEN.COM
2017-02-28 Preheat over to 300 degrees. Cover two, 10×15 baking pans, with parchment paper. Set aside. In a large bowl or kettle, toss together popcorn and peanuts.
From vanillaqueen.com


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