Peanut Butter Cup Caramel Corn with Chocolate Drizzle
A gourmet popcorn treat that combines buttery caramel-coated popcorn with creamy peanut butter, honey roasted peanuts, and dual chocolate drizzles. This indulgent snack mimics the flavors of peanut butter cups in every crunchy bite. Perfect for movie nights, parties, or gift-giving, this caramel corn requires minimal hands-on time but delivers maximum flavor impact. The combination of sweet, salty, and nutty elements creates an irresistible treat that's difficult to stop eating once you start.
Ingredients
- 20 cups popped popcorn, about 2 bags of popcorn or 1/2 cup kernels
- 2 ½ tablespoons butter
- ⅝ cup brown sugar, packed
- ⅝ cup light-colored corn syrup
- ½ teaspoon salt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup honey roasted peanutsregular peanuts1:1nut-free
use seeds instead
- 2 cups peanut butter chipswhite chocolate chips1:1flavordairy-free
different taste profile
- ½ tablespoon vegetable shortening
- ⅝ cup semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 250 degrees F and place popcorn in a large bowl
- 2
Spray two large shallow baking dishes with non-stick cooking spray
- 3
Melt butter in a medium saucepan over medium heat
- 4
Stir in brown sugar, corn syrup and salt and bring to a boil, stirring constantly
- 5
Boil without stirring for 3 minutes
- 6
Remove from heat and stir in peanut butter and vanilla
- 7
Pour caramel mixture over popcorn, stirring to coat
- 8
Transfer coated popcorn to prepared baking dishes
- 9
Bake for 1 hour, stirring every 15 minutes
- 10
Remove from oven and let cool completely, then break into pieces
- 11
Stir in honey roasted peanuts
- 12
Combine peanut butter chips and vegetable shortening in microwave-safe bowl
- 13
Heat for 2-2 1/2 minutes until smooth, stirring every 30 seconds
- 14
Drizzle peanut butter mixture over popcorn and toss to combine
- 15
Melt chocolate chips in microwave-safe bowl until smooth, stirring every 30 seconds
- 16
Transfer melted chocolate to Ziploc bag, cut small corner and drizzle over popcorn
- 17
Refrigerate until chocolate has hardened
- 18
Break into small pieces and serve
Tips
Make sure to stir the caramel corn every 15 minutes during baking to ensure even coating and prevent burning.
Let the caramel corn cool completely before adding the drizzles to prevent melting and ensure clean lines.
Store in an airtight container at room temperature for up to one week for optimal crunchiness.
Good to Know
Store in an airtight container at room temperature for up to 1 week.
Can be made up to 3 days ahead. Store covered at room temperature.
Serve at room temperature in small bowls or gift bags.
Common Mistakes
Don't skip stirring every 15 minutes during baking to avoid burning the caramel coating.
Ensure chocolate is completely hardened before breaking into pieces to prevent smearing.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
use seeds instead
General Alternatives
FAQ
Can I use different nuts instead of peanuts?
Yes, substitute with cashews, almonds, or pecans using the same amount. Keep in mind this will change the flavor profile from peanut butter cup theme.
How long does this keep fresh?
Store in an airtight container at room temperature for up to one week. The caramel may soften slightly over time but will still taste delicious.
Can I freeze this caramel corn?
Yes, freeze in airtight containers for up to 3 months. Thaw at room temperature and re-crisp in 250°F oven for 5-10 minutes if needed.