Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peanut Butter Caramel Corn Recipe
    Lost? Site Map

    Peanut Butter Caramel Corn

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    gailanng's Note:

    The recipe comes from a new book by Heather Christo: Heather Christo’s Generous Table: Easy and Elegant Recipes Through the Seasons.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric




    1. 1
      Preheat the oven to 250 degrees F.
    2. 2
      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.
    3. 3
      Pour the popped corn into a large roasting pan (like one you would use to roast a turkey) and sprinkle with kosher salt.
    4. 4
      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.
    5. 5
      In a tiny bowl, mix the baking soda and vanilla together until the baking soda is mostly dissolved.
    6. 6
      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.).
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:


    Nutritional Facts for Peanut Butter Caramel Corn

    Serving Size: 1 (1040 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 316.5
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 8.5 g
    Cholesterol 30.5 mg
    Sodium 237.6 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 0.5 g
    Sugars 30.3 g
    Protein 2.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites