makes 12+ servings
For the popcorn mix:
12 cups air-popped popcorn
1 cup lightly salted roasted peanuts
1 cup Reese's Pieces
3 cups mini twist pretzels
For the peanut butter caramel:
1/2 cup unsalted butter
1/2 cup golden syrup (or dark corn syrup)
2 tablespoons creamy peanut butter
1 teaspoon fine sea salt
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2/3 cup dark chocolate melts, melted
1-2 teaspoons festive sprinkles [optional]
1. Preheat the oven to 200 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
2. Pop up 12 cups of popcorn -- I used 4 tablespoons popcorn kernels in my air popcorn popper. Spread the popcorn evenly onto the two prepped baking sheets. Divide the peanuts, Reese's Pieces, and mini twist pretzels evenly across the two baking sheets.
3. In a medium sauce pot, melt the butter over medium heat. Stir in the brown sugar, golden syrup, and creamy peanut butter. Add in the salt and stir to combine.
4. Bring the mixture to a boil, stirring constantly. Once the mixture begins to boil, let it continue boiling for five minutes without stirring.
5. Remove the sugar mixture from the heat and stir in the baking soda and vanilla extract. (The mixture will foam up.)
6. Pour the caramel evenly over the baking sheets with the popcorn mix. Stir to combine, evenly coating the mix in the caramel.
7. Place both of the baking sheets in the oven on two separate racks. Bake for 20 minutes in the oven, stirring after 10 minutes, and switching the position of each baking sheet in the oven.
8. Remove from the oven. Drizzle each sheet of caramel corn with the melted dark chocolate, then top with the sprinkles. Allow to cool completely. Store the peanut butter caramel corn mix in an airtight container at room temperature.