Saturday, January 10, 2015

From the Kitchen - Outside the Nest

Peanut Butter Caramel Popcorn

Do you know what time it is?
It's time to make a snack to munch on during the Packers game. For those who will be watching the Packers vs. the Cowboys. Of which I'm not one. So I made this way long before the game, and ate it in celebration of, well, nothing.

Jump right in here, it's a winning bet for sure.

I start with popcorn made in my hot air popper. Other popcorn works as well. Just don't use the heavy buttered kind. Stir in the dry roasted peanuts.

Next, sugar and honey. That's right, we're making caramel corn without the corn syrup. Trust me on this.

Salt. Measure carefully. Or, do like I do, pour it into the palm of your hand and eyeball it. Yup, just right.

Cook and let it bubble a bit, but not too long. It doesn't take much to get it beyond the crack stage we want. If you're familiar with the crack stages. Which require either a cup of cold water, or a thermometer. Neither of which are required here.

Quickly add the vanilla and peanut butter, stir,

pour and mix. Quickly. This can set up fast. I use a spatula, which is gentler on the popcorn.
I will admit that I cooked mine a bit to long. I had a hardened mess in the bottom of the pan. Which is why I say, don't cook too long.

Then it gets baked, baked, baked, and baked.

Let it cool, commence to munching.
Try it in a little bowl(you'll get more servings that way).

Try it in a big bowl. (You'll get very few servings that way, and you'll have to quadruple the recipe).
Any amount you make, I'll bet you'll say:
Is it ever good.
Happy Saturday, and good luck GBP's.

Peanut Butter Caramel Corn

8 C plain popped popcorn
1/2 C dry-roasted peanuts
1/2 C honey
1/2 C granulated sugar
1/4 Tsp salt
1 Tsp vanilla extract
2/3 C peanut butter

Preheat oven to 200°. Line baking sheet with parchment paper. In large bowl, combine popcorn and peanuts, set aside. Combine honey, granulated sugar and salt in saucepan. Bring to boil over medium heat, stirring constantly. Continue to cook 3 minutes, stirring constantly. Turn off heat. Add vanilla and peanut butter and mix. Working quickly, pour over popcorn and stir with rubber spatula until most of the popcorn is covered. Spread on baking sheet. Bake 1 hour, stirring gently every 15 minutes. Cool on rack. While cooling, gently stir to break up any large clumps. When completely cool, store in tightly covered container. 6-8 servings

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