Peanut Butter and Jelly Caramel Corn
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- ½ cup popcorn kernels
- 2 tbsp canola oil
- 1 cup brown sugar
- 1/4 cup corn syrup
- 2 tsp molasses
- 1/2 cup unsalted butter, cubed
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup peanut butter powder
- 1/2 cup peanuts
- 1/2 cup freeze dried strawberries
Method:
Preheat the oven to 250 F (121 C).
In a medium saucepan over medium-high heat, add oil and popcorn. Shake and cook until popped, then place in a bowl.
In a sauce pot add sugar, corn syrup, molasses, and butter. Heat mix until it reaches 240 F (116 C). Add baking soda and salt – be careful as the mixture will bubble up!
Coat popcorn with the caramel. Add peanut butter powder and peanuts to the popcorn, transfer to a baking sheet and bake for 30 minutes.
Once popcorn has cooled, break up into large chunks. Crumble freeze dried strawberries over the popcorn and serve.