Description
A deliciously crunchy and sweet treat combining the rich flavors of caramel, peanut butter, and popcorn, topped with peanut butter M&M’S® for an extra peanutty crunch. Perfect for snacking, parties, or gifting, this Peanut Butter Caramel Corn recipe brings together a buttery caramel coating with creamy peanut butter and white almond bark for an irresistible snack.
Ingredients
Popcorn
- 16 cups popped popcorn (remove seeds)
Caramel Sauce
- 1 cup unsalted butter
- 2 cups light brown sugar (packed)
- 1/2 cup light corn syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Coating
- 16 ounces white almond bark (or vanilla melting chocolate or white chocolate)
- 1/2 cup creamy peanut butter
- 1 package M&M’S® Peanut Butter (about 1 3/4 cups, 12.7 ounces)
Instructions
- Prepare Baking Pans: Line two baking pans with foil, preferably deeper pans like broiler pans or disposable lasagna pans. Preheat your oven to 250°F (120°C) and set pans aside.
- Prepare Popcorn: Place the popped popcorn in a large bowl, ensuring all unpopped kernels (seeds) are removed to prevent biting into hard pieces later.
- Make Caramel Sauce: In a small saucepan, combine the unsalted butter, packed light brown sugar, light corn syrup, and kosher salt. Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, allow it to boil for a full minute while continuing to stir.
- Add Baking Soda and Vanilla: Remove the pan from heat. Stir in the vanilla extract and baking soda; the mixture will become frothy. This reaction aerates the caramel, making it lighter and easier to coat the popcorn.
- Coat Popcorn: Pour the frothy caramel sauce over the bowl of popcorn. Gently fold and stir the popcorn to ensure every kernel is evenly coated with the caramel. Then divide the mixture evenly and spread it onto the two prepared baking pans.
- Bake Popcorn: Place the pans in the preheated oven and bake for one hour. Every 15 minutes, remove the pans and stir the popcorn to help it bake evenly and prevent sticking.
- Prepare Peanut Butter Melt: After baking, immediately transfer the caramel corn to a large bowl. In a small microwave-safe dish, combine the white almond bark and creamy peanut butter. Microwave for 1 minute, then stir until smooth. If the almond bark isn’t fully melted, heat in additional 30-second increments, stirring each time until completely smooth.
- Coat with Peanut Butter Mixture and Add M&M’S®: Pour the peanut butter and almond bark mixture over the warm caramel corn, spreading it evenly. Immediately add the peanut butter M&M’S® and gently toss to distribute them throughout.
- Set the Popcorn: Spread the coated popcorn mixture onto parchment paper or wax paper laid out on the counter. Allow it to set and cool for about 10 minutes, letting the coating harden.
- Store and Serve: Once fully cooled and set, store the peanut butter caramel corn in airtight containers or plastic freezer bags to maintain freshness. Enjoy your delightful homemade snack!
Notes
- Ensure all unpopped kernels are removed from the popcorn to avoid hard bites.
- Use foil-lined deep pans to make stirring and spreading easier during baking.
- Stirring the popcorn every 15 minutes during baking prevents burning and ensures even coating.
- For melting the almond bark and peanut butter, avoid overheating to prevent burning or separating.
- Let the coated popcorn fully cool before storing to maintain crispness.
- You can substitute white almond bark with vanilla melting chocolate or white chocolate if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
