Peanut Butter Caramel Corn

Vegetarian
Gluten Free
Peanut Butter Caramel Corn
90 min.
20
153kcal

Suggestions


Indulge your taste buds with a delightful twist on a classic snack: Peanut Butter Caramel Corn. This scrumptious treat is perfect for any gathering, from festive parties to cozy movie nights. With the perfect balance of sweet and savory flavors, this recipe is a fantastic vegetarian and gluten-free option that everyone will love.

Imagine the satisfying crunch of freshly popped popcorn combined with the rich, creamy goodness of peanut butter and the sweet undertones of caramel. Each handful is packed with a delightful mix of textures, thanks to the addition of crunchy sliced almonds, making this snack not just delicious but also a slightly healthier option.

Prepare it in just 90 minutes, and with 20 servings, it’s ideal for sharing – or keeping all to yourself! Each enticing bite has only 153 calories, making it a guilt-free treat that satisfies your cravings. Whether you're looking to impress guests at an appetizer spread or simply want a tasty snack to munch on throughout the day, this Peanut Butter Caramel Corn is sure to become a favorite in your recipe repertoire. So grab your popcorn kernels and get ready to whip up a batch of this irresistible snack that’s sure to keep you coming back for more!

Ingredients

  • 0.5 cup almonds sliced
  • 0.7 cup brown sugar packed
  • 2.5 tablespoons butter 
  • tablespoons canola oil 
  • 0.7 cup plus 
  • 0.5 cup creamy peanut butter 
  • 0.5 cup popcorn kernels 
  • 0.5 teaspoon salt 
  • teaspoon vanilla extract 

Equipment

  • frying pan
  • sauce pan
  • baking paper
  • oven
  • dutch oven

Directions

  1. Preheat oven to 25
  2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat.
  5. Let stand until popping stops. Uncover; add almonds.
  6. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally.
  7. Remove from heat.
  8. Add peanut butter and vanilla; stir until smooth.
  9. Drizzle over popcorn; toss well.
  10. Spread mixture out onto prepared pan.
  11. Bake at 250 for 1 hour, stirring every 15 minutes. Cool completely.

Nutrition Facts

Calories153kcal
Protein6%
Fat41.85%
Carbs52.15%

Properties

Glycemic Index
4.65
Glycemic Load
1.84
Inflammation Score
-1
Nutrition Score
2.7965217642486%

Flavonoids

Cyanidin
0.06mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.01mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.06mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:152.73kcal
7.64%
Fat:7.46g
11.48%
Saturated Fat:1.77g
11.05%
Carbohydrates:20.92g
6.97%
Net Carbohydrates:19.8g
7.2%
Sugar:16.68g
18.54%
Cholesterol:3.76mg
1.25%
Sodium:106.49mg
4.63%
Alcohol:0.07g
100%
Alcohol %:0.25%
100%
Protein:2.41g
4.82%
Vitamin E:1.47mg
9.81%
Manganese:0.19mg
9.59%
Magnesium:22.99mg
5.75%
Vitamin B3:1.02mg
5.08%
Phosphorus:45.91mg
4.59%
Fiber:1.12g
4.47%
Copper:0.06mg
3.19%
Zinc:0.4mg
2.68%
Vitamin B2:0.04mg
2.43%
Vitamin B6:0.05mg
2.34%
Folate:9.23µg
2.31%
Vitamin B1:0.03mg
2.23%
Potassium:75.07mg
2.14%
Iron:0.37mg
2.08%
Calcium:17.59mg
1.76%
Vitamin K:1.14µg
1.09%
Vitamin B5:0.11mg
1.07%
Source:My Recipes