Caramel Peanut Popcorn Recipes

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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 POPCORN



Caramel Peanut Popcorn image

Cracker Jacks watch out! The popcorn, excerpted from the book DamGood Sweet, is great bagged in cellophane and given as gifts, or serve it in paper cones. For a more sophisticated take, try substituting toasted sliced almonds for the peanuts. This recipe was excerpted from Dam Good Sweet.

Provided by David Guas

Categories     Dessert

Yield Yields about 10 cups.

Number Of Ingredients 8

1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn
1 cup packed light brown sugar
1⁄4 cup light corn syrup
6 Tbs. unsalted butter, melted
1⁄4 tsp. salt
2 tsp. vanilla extract
1⁄2 tsp. baking soda
1 cup lightly salted peanuts (extra large, if available), roughly chopped

Steps:

  • Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.
  • Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.
  • Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it's hot and humid).

PEANUT BUTTER POPCORN BALLS



Peanut Butter Popcorn Balls image

My mom made these every Halloween when I was a kid and you could still give this out as a treat. It still is a treat as a moist and chewy fall snack. You can make into balls or leave loose and serve like carmel corn if you prefer.

Provided by Lilcat

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes     Popcorn Ball Recipes

Time 55m

Yield 16

Number Of Ingredients 5

1 cup brown sugar
⅔ cup white corn syrup
¼ cup butter
1 cup peanut butter
20 cups popped popcorn

Steps:

  • Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
  • Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 11.4 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 18.5 g

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

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.

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.

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

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.

CARAMEL PEANUT POPCORN



Caramel Peanut Popcorn image

Sweet and sticky popcorn and peanuts in a caramel sauce. The sauce sets and becomes like a popcorn brittle. This is so good for snacking on while movie watching or for parties. This can be stored for a week in an airtight container.

Provided by dale7793

Categories     Candy

Time 15m

Yield 1 batch

Number Of Ingredients 5

1/3-1/2 cup popcorn
3/4 cup unsalted peanuts
250 g butter
1 1/2 cups sugar
1/3 cup honey

Steps:

  • Lightly oil a 26cm x 32cm Swiss roll pan.
  • Pop the popping corn, either in a pot or in a popcorn popper.
  • Discard any unpopped kernals.
  • Transfer popcorn to prepared swiss roll pan.
  • Sprinkle peanuts evenly over popcorn.
  • Combine butter, sugar and honey in medium pan and stir over a low heat until sugar is dissolved.
  • Bring to the boil and boil uncovered about 4 minutes or until syrup is a rich golden brown colour.
  • Pour all over popcorn.
  • Stand about 15 minutes and cut into pieces.

Nutrition Facts : Calories 3950.1, Fat 262.2, SaturatedFat 137.5, Cholesterol 534.3, Sodium 1447.8, Carbohydrate 417.2, Fiber 6.2, Sugar 392.6, Protein 19.2

SPICY CARAMEL POPCORN WITH PEANUTS



Spicy Caramel Popcorn with Peanuts image

A touch of spice makes this crunchy popcorn recipe extra nice; try making a big batch and packaging for friends.

Provided by Martha Stewart

Yield Makes 10 cups

Number Of Ingredients 8

2 teaspoons vegetable oil
1/2 cup unpopped popcorn kernels
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup plus 2 tablespoons light corn syrup
1 1/2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
3/4 cup salted peanuts

Steps:

  • Preheat oven to 250 degrees. Line two baking sheets with nonstick baking mats. Set aside.
  • Heat oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping stops, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
  • Divide popcorn evenly between prepared baking sheets; set aside. In a medium saucepan heat sugar, butter, and corn syrup over medium heat until butter is melted, sugar is dissolved, and mixture is golden brown. Stir in salt and cayenne pepper; add peanuts and stir to coat. Pour mixture over popcorn. Spray a spatula with nonstick cooking spray and toss to combine.
  • Transfer baking sheets to oven and bake, stirring occasionally, for 30 minutes.

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From cooks.com


PEANUT BUTTER CARAMEL POPCORN - COUNTRY AT HEART RECIPES
Place cooked popcorn in a large paper grocery sack along with the roasted peanuts. In a large microwavable bowl, combine the brown sugar, butter, peanut butter, corn syrup, salt, and baking soda. Microwave on high for 1 1/2 minutes. Stir to combine. Microwave again on high until it reaches a full, rolling boil (approximately 1 1/2 - 2 minutes).
From countryatheartrecipes.com


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