Peanut Butter Popcorn with White Chocolate

4.84 from 12 votes

Sweet, salty, crunchy, and so good! This peanut butter popcorn has caramel, roasted peanuts, and a drizzle of white chocolate.

Prep Time5

Cook Time3

Bake30

Total Time38

Course: Snack

Cuisine: American

Difficulty: Easy

Method: Mixing

Servings: quarts (32 cups)

Author: Kaleb

Pour the popped popcorn into a large bowl and set aside. Preheat the oven to 250°F. Line a large rimmed baking sheet (or two regular-sized rimmed baking sheets) with parchment paper and set aside.
8 quarts popped popcorn (1 cup unpopped, subsequently popped)
Make the caramel sauce: In a small saucepan over medium heat, combine the corn syrup and brown sugar until melted. Bring the mixture to a simmer. Remove from the heat, add the butter, peanut butter, vanilla extract, salt, and baking soda, and mix until smooth.
¾ cup light corn syrup, ½ cup light brown sugar, 6 tablespoons unsalted butter, ⅔ cup creamy peanut butter, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, ½ teaspoon baking soda
Mix: Pour the mixture over the popcorn. Add the peanuts and stir to evenly coat. Pour the popcorn onto the prepared baking sheet.
1 ½ cups roasted and salted peanuts
Bake in the preheated 250°F oven for 30 minutes, stirring every 10 minutes.
While popcorn is baking, melt the chocolate: Heat the white chocolate in a heatproof bowl in the microwave in 15-second increments, stirring after each interval, until smooth.
2 cups white chocolate chips
Finish: Remove from the oven and add candy corn. Drizzle the melted white chocolate over the popcorn. Sprinkle with flaky sea salt, if desired, and let cool. After cooling, break into pieces and serve.
1 cup candy corn (optional), flaky sea salt

8 quarts of popped popcorn equates to roughly 1 cup of unpopped popcorn. Once popped, the kernels add up to 8 quarts.

Serving: 1serving | Calories: 233kcal