Salted Caramel Peanut Butter Popcorn

5 from 1 vote

Salted Caramel Peanut Butter Popcorn

Creamy, buttery, melt-in-your-mouth caramel popcorn. Perfect snack for those 'Netflix & Chill' lazy days!
Servings 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • Saucepan
  • Baking tray
  • Blender
  • Mixing bowl
  • Silicon spatula


  • 1/2 cup corn kernels
  • 2-3 tbsp vegan butter I recommend Miyoko’s
  • 1/3 cup pure maple syrup
  • 2-3 tbsp peanut butter if unsalted, add a pinch of salt into the mix
  • pinch pure vanilla powder
  • pinch cinnamon


  • Pre-heat oven to 350ºF/180ºC. Line a baking tray with parchment paper and set aside.
  • Melt the vegan butter in the pan over a medium heat. Add 2 kernels of corn, and cover. Once the kernels pop, remove the lid and pour in the remaining kernels. Cover the pot and give it a good shake to evenly distribute the melted butter and kernels.
  • Continue to cook over a medium heat, shaking the pot occasionally. Listen for the corn to start popping and keep cooking until the popping sound slows down to one pop every few seconds (ensure you keep a constant watch on it once it starts popping, so it doesn't overcook and burn). Remove the pan from the heat and dump the popcorn into your mixing bowl, trying to avoid pouring any unpopped kernels in as well.
  • To make the salted caramel sauce: In a small pan, bring the maple syrup to the boil over a medium heat, and stir gently for 2-3 minutes until it thickens. If it starts to overflow at all, reduce the heat. Once the sauce has thickened somewhat, remove it from the heat.
  • Add the peanut butter (and a pinch of salt if the peanut butter doesn't contain any), vanilla powder, and cinnamon to the maple caramel, and whisk until well blended. If it doesn't mix well together at all, you can always pop it into a blended and give it a 20-30 blast until well incorporated. Once it's well mixed, drizzle it over the popcorn and give it a good stir with the spatula. Pour the coated popcorn on the parchment-covered baking tray and flatten it out, so it's all on a single layer.
  • Bake the popcorn in the oven for around 7-8 minutes. Then remove and give it a good mix so the caramels hardens evenly and doesn't burn. Pop it back for another 3-4 minutes, until the caramel has hardened and isn't sticky to touch anymore. Remove it from the oven and sprinkle with additional cinnamon or salt, to taste. The popcorn will continue to crisp up as it cools. It can be then broken down into individual pieces, or left in chunks. Try to serve warm, and let it melt in your mouth.
Author: Steve F
Calories: 176kcal
Course: Snack
Cuisine: American
Keyword: Gluten-free, Vegan


Calories: 176kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 122mg | Potassium: 143mg | Fiber: 1g | Sugar: 17g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and mention @elgourmetcurativo on Instagram or tag it #elgourmetcurativo.

Join the Conversation

  1. 5 stars
    This looks amazing! I can’t wait to try it!

    1. Thank a lot. Hope you like it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.