Salted Peanut Butter Caramel Corn

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed.

Are you a sweet or a salty snacker?

Perhaps both?

Or maybe you’re not a snacker at all. If that’s that case, then… I don’t understand you, but we’re still cool.

Salted Peanut Butter Caramel Corn

If you are a sweet-salty snacker, then consider your craving satisfied.

Salted Peanut Butter Caramel Corn

Much less sugary than typical caramel corn, this version includes peanuts and peanut butter for texture, flavor, and an added kick of protein.

Salted Peanut Butter Caramel Corn

The vegan peanut butter caramel sauce comes together in just a couple of minutes, and is drizzled over freshly popped corn and salted peanuts before baking baked until light and crunchy.

Yum.

Salted Peanut Butter Caramel Corn

NOTE: this is a less sweet version of the classic caramel corn, rendering it ideal for satiating a snack – rather than dessert – craving.

Salted Peanut Butter Caramel Corn

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: bake dessert snack vegan peanuts peanut butter

Ingredients (6 servings)

  • 6 cups popped plain popcorn
  • 1/4 cup salted peanuts
  • 1 Tbsp canola oil
  • 2 Tbsp creamy peanut butter
  • 1/4 cup brown rice syrup
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp Kosher salt

Instructions

Preheat oven to 250°F.

Toss popcorn and peanuts together in a large bowl. Set aside.

Line a baking sheet with a silicone baking mat or parchment paper.

In a small nonstick saucepan set over medium-low heat, combine canola oil, peanut butter and brown rice syrup. Heat, stirring slowly but constantly, until the mixture becomes smooth and drizzly, about 1-2 minutes. Remove from heat and stir in vanilla and salt.

Drizzle the peanut butter caramel over the popcorn and peanuts; stir to evenly coat the popcorn.

Spread caramel corn in an even layer on the lined baking sheet.

Bake for 15 minutes. Stir the caramel corn, arranging it once again in an even layer. Bake for an additional 15 minutes.

Remove baking sheet from the oven and let caramel corn cool completely.

Nutritional Information Per Serving:

168.4 calories, 8.4 grams fat, 1.2 grams saturated fat, 2 grams fiber, 7.6 grams sugars, 3.7 grams protein

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