All RecipesDesserts Peanut Chili Caramel Corn by pblovers May 13, 2011 3.8K Peanut Chili Caramel Corn Print Recipe Yields: 14 ounces Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Ingredients 3 tablespoons popcorn, unpopped ½ cup sugar, light brown 2 tablespoons syrup, light corn 1 ½ teaspoons salt 2 ounces butter, unsalted 1/8 teaspoon baking soda ¼ teaspoon vanilla extract ¼ cup peanut butter, creamy ½ cup peanuts, dry roasted 1 tablespoon Sambal Chile Saunce ¼ teaspoon cayenne pepper, ground ½ teaspoon garlic, granulated 1 tablespoon sesame seeds, black Instructions Pop popcorn according to the manufacturer’s directions and pour into an appropriate bowl for tossing. Discard any un-popped kernels. Place brown sugar, corn syrup, salt, and butter into a heavy bottom pot over medium-high heat and cook to 250°F stirring constantly. Remove the mixture from the heat and add baking soda, vanilla, peanut butter, roasted peanuts, sambal chile, cayenne pepper, granulated garlic, and black sesame seeds. Stir with a whisk until all ingredients are completely incorporated. Pour mixture evenly over the pre-popped popcorn and stir with a wooden spoon until popcorn us evenly coated. Pour coated popcorn onto a lightly oiled sheet pan and bake at 300°F for 5 minutes. Stir to redistribute and separate the popcorn. Bake for an additional 5 minutes. Remove oven, stir, and allow to cool to room temperature. CCP: Place Peanut Caramel Corn in an airtight container. Notes Shelf Life: 1 week 0 FacebookTwitterPinterestEmail previous Peanut Butter Rye Bread next Vegetarian Peanut Loaf More Like This Halloween Treats Peanut Butter Garlic Noodles Peanut Butter Coconut Wings Gluten Free Brownie Magic Crust Peanut Pie Caramel PB Cream Pie Almost Empty Jar Peanut Butter Sauce Peanut Crusted Fish Taiwanese Peanut Butter Noodles Peanut Sauce for Chicken Satay