Caramel Peanut Popcorn Butterscotch Pie Recipes

CARAMEL-PEANUT-POPCORN BUTTERSCOTCH PIE

Steps:

• Heat oven to 250°F.
• Beat pudding mixes and 2 cups milk with whisk 2 min.; pour into crust. Top with COOL WHIP. Refrigerate 2 hours.
• Meanwhile, microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Drizzle over popcorn in large bowl. Add nuts; toss to evenly coat popcorn and nuts with caramel sauce.
• Spread popcorn mixture onto rimmed baking sheet sprayed with cooking spray.
• Bake 30 min., stirring every 10 min. Cool completely.
• Break popcorn mixture into small pieces if necessary; sprinkle over pie just before serving.

HOMEMADE CARAMEL POPCORN AND PEANUTS

Steps:

• Heat oven to 200°F. Line cookie sheet with cooking parchment paper.
• Place popcorn and peanuts in very large bowl; set aside.
• In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla.
• Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.
• Bake 10 minutes. Cool completely before serving.

PEANUT-PECAN CARAMEL POPCORN

Steps:

• Preheat the oven to 300 degrees F. Prepare a baking sheet by spraying it with canola spray.
• In a large saute pan over medium-low heat, add the butter, pecans and peanuts. Saute until the nuts become fragrant, about 5 minutes. Add the caramel sauce and vanilla extract and continue to cook on low until the caramel begins to thicken, an additional 5 minutes. Next, add the popcorn and stir to coat completely with the caramel sauce.
• Remove the popcorn from the heat and spread it into 1 even layer on the prepared sheet. Place the sheet in the oven and cook for 20 minutes. Remove from the oven, sprinkle with the sea salt and let cool. Break up the popcorn with a spoon and serve family style in a large bowl.

CARAMEL PEANUT POPCORN

Steps:

• Lightly oil a 26cm x 32cm Swiss roll pan.
• Pop the popping corn, either in a pot or in a popcorn popper.
• Discard any unpopped kernals.
• Transfer popcorn to prepared swiss roll pan.
• Sprinkle peanuts evenly over popcorn.
• Combine butter, sugar and honey in medium pan and stir over a low heat until sugar is dissolved.
• Bring to the boil and boil uncovered about 4 minutes or until syrup is a rich golden brown colour.
• Pour all over popcorn.
• Stand about 15 minutes and cut into pieces.

CARAMEL PEANUT POPCORN SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
• Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.