Roxy15
New member
Peanut Butter Caramel Corn With Cashews:
This is perfect as an afternoon snack, but, it makes a great gift too for Valentines Day, etc.
Just wrap the caramel corn in a clear cellophane bag and tie it with ribbon and a cute tag.
It’s a simple gift to make for you sweetheart, friends or family!
1/4 Cup Canola Oil
1/2 Cup Popcorn Kernels
1-1/2 Cups Salted Cashews
1 Cup Brown Sugar, Lightly Packed
1/2 Cup Corn Syrup
2 T. Unsalted Butter
1/2 Cup Smooth Peanut Butter
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
Preheat the oven to 200 degrees.
Line a roasting pan or large baking pan with parchment paper and set aside.
Heat the canola oil in a large, heavy bottomed pot-(with a lid)-over medium to medium-high heat. Add 3 kernels of popcorn to the pot and place the lid on the pot. Once all three kernels have popped, add the remaining popcorn to the pot and replace the lid on the pot. Wearing oven mitts gently shake and agitate the pot to move the kernels around as they pop. When you no longer hear any popping, remove the pot from the heat. Transfer the popped popcorn to the prepared roasting pan. Add the cashews to the popcorn and toss quickly to combine.
In a small saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring frequently, until the sugar melts. Bring to a boil and cook for an additional 2-3 minutes.
Remove from the heat and stir in the peanut butter, baking soda, and salt. Pour the sauce over the popcorn and cashews. Use a rubber spatula to toss and stir until the popcorn and cashews are evenly coated.
Bake in the preheated 200 degree oven for about 60 minutes, stirring ever 15 – 20 minutes. Remove the caramel corn from the oven and continue to stir every 5 minutes for about 20 minutes. Then, let the popcorn cool completely and break into bite sized pieces before transferring to cellophane bags or an airtight container.
This is perfect as an afternoon snack, but, it makes a great gift too for Valentines Day, etc.
Just wrap the caramel corn in a clear cellophane bag and tie it with ribbon and a cute tag.
It’s a simple gift to make for you sweetheart, friends or family!
1/4 Cup Canola Oil
1/2 Cup Popcorn Kernels
1-1/2 Cups Salted Cashews
1 Cup Brown Sugar, Lightly Packed
1/2 Cup Corn Syrup
2 T. Unsalted Butter
1/2 Cup Smooth Peanut Butter
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
Preheat the oven to 200 degrees.
Line a roasting pan or large baking pan with parchment paper and set aside.
Heat the canola oil in a large, heavy bottomed pot-(with a lid)-over medium to medium-high heat. Add 3 kernels of popcorn to the pot and place the lid on the pot. Once all three kernels have popped, add the remaining popcorn to the pot and replace the lid on the pot. Wearing oven mitts gently shake and agitate the pot to move the kernels around as they pop. When you no longer hear any popping, remove the pot from the heat. Transfer the popped popcorn to the prepared roasting pan. Add the cashews to the popcorn and toss quickly to combine.
In a small saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring frequently, until the sugar melts. Bring to a boil and cook for an additional 2-3 minutes.
Remove from the heat and stir in the peanut butter, baking soda, and salt. Pour the sauce over the popcorn and cashews. Use a rubber spatula to toss and stir until the popcorn and cashews are evenly coated.
Bake in the preheated 200 degree oven for about 60 minutes, stirring ever 15 – 20 minutes. Remove the caramel corn from the oven and continue to stir every 5 minutes for about 20 minutes. Then, let the popcorn cool completely and break into bite sized pieces before transferring to cellophane bags or an airtight container.