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Peanut Butter Maple Caramel Corn

Prep Time:20 mins
Cook Time:40 mins
Serves:10

Ingredients

  • 2 tablespoons coconut oil 
  • 1/2 cup popcorn kernels (10 cups popped plain popcorn)
  • 3/4 cup unsalted dry-roasted peanuts
  • 4 tablespoons unsalted butter
  • 1/2 cup Kodiak Peanut Butter Nut Butter Syrup 
  • 1/2 teaspoon salt 
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking soda 
     

Directions

  1. In a Dutch oven or large pot, heat the coconut oil until hot. 
  2. Add popcorn and swirl to coat. 
  3. Cover and cook, shaking the pot occasionally, until all the popcorn is popped. Be sure to let a little bit of air out from the cover to allow steam to escape. 
  4. In a large bowl, combine popped popcorn and peanuts.  
  5. Preheat oven to 225°F. 
  6. Melt the butter in a small saucepan over medium-high heat. 
  7. Stir in the Kodiak Peanut Butter Nut Butter Syrup and salt. 
  8. Bring the mixture to a boil and cook until it reaches 225°F on a thermometer. 
  9. Remove the caramel from heat and carefully stir in the vanilla and baking soda. 
  10. Immediately pour the caramel over the popcorn and toss with a spatula until coated. 
  11. Spread the mixture in an event layer onto a parchment-lined baking sheet.
  12. Bake for 35-40 minutes, making sure to stir every 15 minutes, until the popcorn is light and crisp. Store in a sealed container or bag.  
     

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