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You've Got to Try This Homemade Peanut Butter Caramel Corn

You've Got to Try This Homemade Peanut Butter Caramel Corn

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Here’s a snack for those times when you want salt, sugar, fat, and crunch all in one bite. There’s just enough butter to create a layer of caramel goodness. Peanut butter and sliced almonds provide richness. Make it for yourself or package for gifts.

Eating healthy should still be delicious.

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Peanut Butter Caramel CornHands-on time: 14 min. Total time: 1 hr. 30 min.

Ingredients• Cooking spray• 2 tablespoons canola oil• 1/2 cup unpopped popcorn kernels• 1/2 cup sliced almonds• 2/3 cup packed brown sugar• 2/3 cup light-colored corn syrup• 2 1/2 tablespoons butter• 1/2 teaspoon salt• 1/2 cup natural creamy peanut butter• 1 teaspoon vanilla extract

Directions:1. Preheat oven to 250°.

2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.

3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.

4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until smooth. Drizzle over popcorn; toss well. Spread mixture out onto prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely.

Note: Store in an airtight container at room temperature for up to 1 week.

Serves 20 (serving size: about 3⁄4 cup)CALORIES 155; FAT 7.4g (sat 1.8g, mono 3.5g, poly 1.6g); PROTEIN 3g; CARB 21g; FIBER 1g; CHOL 4mg; IRON 0mg; SODIUM 108mg; CALC 17mg

More Homemade Sweet Treats:

Make Your Own Peanut Butter Cups

There’s nothing wrong with a little trick-or-treating but some Halloween goodies can be downright spooky! Why not make a few of the classics on your own, and eliminate some of the preservatives found in store-bough treats? Here’s a recipe for one of our favorites: peanut butter cups.

Store-bought candies come with preservatives, emulsifiers and highly processed sweeteners. These 3-ingredient confections have none of the junk and couldn’t be more simple and delicious just try to save some for the kiddies!

These cups are generously-sized – each is made with 1 ounce of chocolate. You can make them half-sized to cut back on calories.

Place liners in pan and set aside. Place milk and dark chocolate in separate glass containers. To melt, microwave on high in 30-second increments, stirring frequently until melted. Fill each paper liner one-third of the way with melted chocolate. Add a half teaspoon of peanut butter on each piece and top with remaining chocolate. Sprinkle with a pinch of sea salt if desired.

Place in the refrigerator until chocolate sets completely – about 45 minutes. Wrap peanut butter cups in cellophane bags or store in an airtight container for up to 5 days.

Sesame Caramel Corn

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1 x
  • Category: Snack

This naturally sweetened caramel popcorn recipe is incredible! It’s made with tahini, sesame seeds and maple syrup, and tastes a little like halva. This recipe is conveniently vegan and nut free, and yields about 6 cups.


Popped popcorn, yields about 6 cups

  • 6 cups popped popcorn
  • ½ cup real maple syrup
  • 3 tablespoons tahini
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon cinnamon, plus more for sprinkling
  • 2 tablespoons sesame seeds


  1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  2. Pop the popcorn: First, place a large mixing bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium, add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
  3. Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn your bowl, taking care not to pour in any unpopped kernels at the bottom of the pot. If necessary, pick out any unpopped kernels that made it into the bowl with a spoon.
  4. Meanwhile, to make the sauce: In a small, heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow. Remove the pot from heat.
  5. Add the tahini, vanilla extract, salt and cinnamon to the pot of maple syrup. Whisk until well blended, then drizzle the maple mixture over the popcorn. Gently toss with a rubber spatula or big spoon until well mixed. Pour the popcorn onto the parchment-covered baking sheet and arrange it in a single layer. Evenly sprinkle sesame seeds over the popcorn.
  6. Bake the popcorn for 6 minutes, then rotate the pan and cook for another 2 minutes. Remove from oven and sprinkle with additional cinnamon and salt, to taste. The popcorn will continue to crisp up as it cools. Once it’s cool, break the popcorn into pieces (or leave them in chunks!) and serve.
  7. This popcorn stays crisp for up to 3 days in an air-tight container.


Change it up: Any nut butter can be substituted for the tahini (peanut butter, almond butter, cashew butter, etc.). You can also omit or replace the sesame seeds with chopped nuts of your choice.

Homemade Peanut Butter

Homemade peanut butter is going to be your new favorite thing.

Homemade peanut butter is going to be your new favorite thing.

Most of us just pick up a jar of peanut butter at the grocery store and use it on all kinds of things, from toast to sauces. But wait until you try homemade peanut butter. It’s not like your typical store-bought brands, this homemade recipe is really special and just so fresh! You really only need peanuts and salt, but we wanted to add a little sweetness too, so we’ve put in a little bit of honey. A quick spin in a food processor or blender and in minutes you’ve got a batch of fresh, homemade peanut butter!

We’ve got some dry roasted peanuts and that’s really all you’ll need. Oil isn’t necessary as the peanuts will naturally become smooth as they’re blended due to their natural oil content. But you will want to add some salt. We usually start with just a teaspoon of kosher salt and then slowly add more until it suits our taste.

Our family’s favorite is peanut butter that’s both salty and sweet and that’s why we add honey rather than granulated sugar because peanut butter and honey are almost as good as peanut butter and chocolate!

Once you’ve blended your peanut butter to both a desired taste and consistency, then it’s ready to be stored in an airtight container and refrigerated. Now you’ve got a super fresh and tasty homemade peanut butter to spread on your morning toast. We often assume that store-bought items are more convenient than homemade, but in the case of peanut butter, especially if you’re eating peanut butter pretty often, a fresh batch of homemade peanut butter becomes an extra special and delicious way to enjoy a classic favorite.

Sweet Heat Caramel Corn

We’re starting off the week on a sweet note! With a big bowl of caramel corn! We frequently snack on popcorn in the evenings when we want something to munch on.

While we usually just stick to the healthier varieties, every once in awhile we mix it up with caramel corn.

But now we won’t be satisfied with plain caramel corn, we’ll be wanting more of this sweet heat caramel corn! A perfect combination of sweet and spicy!

This recipe comes from the talented Sally, of Sally’s Baking Addiction, and her new cookbook. Have you seen it yet? Sally’s Candy Addiction is full of tempting treats from truffles and caramels to marshmallows and brittles.

There is also a section filled with recipes that use some of your favorite candies. And one of my favorite parts of cookbooks? A helpful section containing cooking basics and essentials.

When I got the cookbook, I did what I normally do when I can’t decide what to make. I handed the cookbook over to my husband and asked him what he wanted me to make.

He had as much trouble as I did deciding, but we eventually decided on this sweet heat caramel corn. It was a good choice!

This caramel corn is easy to make, even if you’ve never made it before. The instructions were clear, and it wasn’t long before we were munching on this irresistible caramel corn that was the perfect blend of sweet and spicy.

If you make food gifts for the holidays, you’ll want to include this snack to any of your friends and family who love popcorn!

Want to win a copy of your own? Just leave a comment below to enter! Good Luck! (CLOSED)

Can’t wait to see if you win? Buy a copy here! This cookbook would make a great Christmas present for anyone who loves to spend time in the kitchen!


There really are only 3 steps to making these no bake easy desserts.

  • Start by mixing together the cereal, PLANTERS peanuts, and candy corn in a large mixing bowl. That way you're ready to go after you've cooked your sticky syrup mixture.
  • Melt together the peanut butter and corn syrup on the stove, constantly stirring to keep it from scorching on the bottom of the pan. The ingredients will kinda melt together and form more of a syrupy liquid.

  • Then you'll just remove that peanut butter deliciousness from the stove, give it a good stir, and pour it over the cereal mixture.
  • Stir everything together really well, making sure all of your cereal, peanuts, and candy corn are coated with the peanut butter syrup.

  • Put the mixture into a greased dish (8″x8″ is a good size for this), and pat it down really well.
  • Allow your pan of no bake snacks to cool… You can even put it in the fridge if you'd like it to cool quicker.

And that's it… Once the bars have cooled, they're ready to slice! Then you can drizzle with chocolate and decorate with candy corn on top!

I actually drizzled white chocolate on our no bake cereal bars because I love how it complements the flavors of both the peanuts and the candy corn. It's so delicious!

Caramel Corn

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This easy treat—popcorn slathered with buttery caramel—had the CHOW staffers lurking around the test kitchen awaiting the next batch. The caramel corn will last up to a week, making it the perfect gift to package and mail during the holidays.

Game plan: If you’re popping your popcorn on the stovetop, place 1/4 cup vegetable oil in a large pot with a tightfitting lid over medium heat. When the oil shimmers, add 1/2 cup popcorn kernels, cover, and shake to evenly distribute. Once the kernels start popping, gently shake the pot until the popping dies down, about 2 to 3 minutes.

This recipe was featured as part of our DIY Holiday Gifts Advent Calendar.

Peanut Butter Popcorn Recipe

If peanut butter drizzled popcorn is wrong, I don’t want to be right. Sweet, salty, crunchy goodness in every bite – you will be licking your fingers by the time you reach the bottom of the bowl.

I can’t tell you why I waited so long to share this recipe with all of you but I can assure you it will be worth the wait. In fact, it’s hardly a recipe at all, but it is my favorite way to enjoy popcorn when I’m craving something sweet. The healthy fats and protein in the peanut butter combined with the whole grain fiber and other minerals in the popcorn make this a guilt-free snack.

If you love popcorn as much as I do, I must tell you about this Amish Country popcorn kernels . Giant, puffy, crunchy, and fragrant – each piece is always fresh and full of flavor. While I will tell you where you can buy it, I will not tell you how much we go through on a monthly basis… I’m pleading the fifth.

Once you try popcorn drizzled with warm, melted peanut butter for the first time you will be making it again and again.

Brownies and bars are two of my favorite things to bake, whether they&rsquore tried and true Magic Bars and rice crispy treats, simple cookie bars, a classic brownie, or some other variety. The short ingredients lists of these recipes put them at the top of my favorites list!

Healthy Homemade Butterfingers

We all love them… That crunchy, toffee texture and nutty chocolate combo. That fantastic sweet flavor that compliments ice cream, brownies or truffles oh so well. That buttery crisp bliss is utter perfection covered in milk chocolate. Butterfingers have almost every great sugar combination wrapped up in one little candy.

So how good incredible would it be to have a healthy version of this candy bar? And what if you could make these today because you have everything to make them? No need for coconut sugar or vegan butter! Homemade Butterfingers are not too difficult to make! These use ingredients you have on hand and the peanutty candy portion can be cooked up in about 10 minutes. That makes them so easy and healthy that you won’t be able to find an excuse not to enjoy these now.

All you need to do is boil:

Stack, count, admire, crumble, devour…..

They are not only easy to make, they are better than regular Butterfingers because they are:

  • white sugar free
  • high fructose corn syrup free
  • gluten free
  • soy free
  • grain free
  • guilt free!

This is the candy bar to have around this fall season. Make huge batches of them, stash them in your freezer (FYI, they are actually best half frozen!) and just keep these little gems in every corner of the house. Trust me, you won’t be tempted by traditional candies in the slightest if you’ve got a real candy bar at your fingertips!

Healthy Homemade Butterfingers (vegan and gluten-free)
Print Recipe

1/4 cup Water
1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each)
1/4 teaspoon Cream of Tartar
1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch)
1/2 teaspoon Pure Vanilla Extract
3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter)
2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi-sweet/dark for a really decadent treat!)

Add the water, maple syrup and cream of tartar into a saucepan and mix until everything is dissolved. Clip a candy thermometer to the side of the pan and bring mixture to a boil on medium heat. Line a 7 x 11 baking dish or an 8࡮ for extra thick bars with parchment paper and set aside.

Allow the mixture to boil until reaching 300 degrees F (about 8-10 minutes) WITHOUT stirring at all. Meanwhile, measure out the peanut butter, salt, vanilla and chocolate. Add the salt to the peanut butter right away and have the vanilla extract ready. You’ll add these immediately once the candy reaches 300 degrees. (If the mixture comes close to boiling over the pot, lift it off the heat as needed).

When it’s 300 degrees, turn off heat and remove the pan. Add the peanut butter (salt) and vanilla, then put the pan back on the burner and quickly stir to incorporate. Then, pour the mixture into your prepared parchment lined baking dish and quickly spread to desired thickness.

Pop the pan in the fridge for 1 minute. Then with a sharp knife, cut the mixture into desired size bars. The mixture may still run together after you cut them, but you want to cut these bars when they are still soft. Place in the fridge again for 5-10 minutes until they are firm enough for the chocolate. Melt your chocolate during this time.

Remove from the fridge, re-cut the bars as needed and lay out on a parchment lined cookie sheet. Spread the melted chocolate completely over the bars and place about 1/2 inch apart. Place in the freezer to set completely, 20-30 minutes. These bars are the most delicious (and crunchiest) chilled, but enjoy them at any temperature!

Yields about 7 super sized large candy bars, 14 – 2 1/2 by 1 inch candy bars (pictured) or 30-32 smaller (fun size) candy bars

Watch the video: The Chemical Brothers - Weve Got To Try (June 2022).


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