Peanut Caramel Corn
Peanut butter adds an unusual touch and richness to classic
Caramel Corn. You could leave out the peanuts if you’d like; just use
9 cups of popcorn.
Ingredients
- ½ cup corn syrup
- ½ cup brown sugar
- 1 teaspoon vanilla
- ¼ cup butter
- ¼ cup peanut butter
- 8 cups dry popped popcorn
- 1 cup Spanish peanuts
Instructions
- Combine corn syrup, brown sugar, vanilla, butter, and peanut butter in the slow cooker.
- Cook uncovered on high until the butter melts and sugar is dissolved, about 1 hour, stirring every 15 minutes.
- Be sure to remove any unpopped kernels from the popcorn.
- Add popcorn and peanuts to mixture in slow cooker and stir well to coat.
- Cover and cook on high for 1 hour, stirring every 15 minutes.
- Then uncover and cook on low for 30 minutes, stirring every 15 minutes.
- Spread mixture on lightly greased cookie sheet and let cool completely.
- Break into pieces and store in airtight container
Notes / Tips / Wine Advice:
Popcorn
For recipes using popcorn, don’t use the microwave variety. The
popcorn should be plain and popped in an air popper or on the
stove. To pop on the stove, put 1 tablespoon vegetable oil in a
large saucepan with a lid. Add ¼ cup popcorn, cover, and place
over medium-high heat. When popping starts, shake pan until
popping slows.
For recipes using popcorn, don’t use the microwave variety. The
popcorn should be plain and popped in an air popper or on the
stove. To pop on the stove, put 1 tablespoon vegetable oil in a
large saucepan with a lid. Add ¼ cup popcorn, cover, and place
over medium-high heat. When popping starts, shake pan until
popping slows.
Nutritional Information
Calories: 347.82 kcal | Protein: 8.27 g | Fat: 19.24 g
