This week seems like it’s been the longest week ever. Wednesday evening, I realized that it was already 7pm and I had not sat down a single time to eat. (Unless you count eating a granola bar and sipping coffee while driving to class as sitting down for breakfast?) It was just one thing after another after another. So now that it’s friday and the crazy exhausting week is over, I think i can justify the four cookies I just ate…but more about those later.
I don’t have much else to say right now, so lets cut to the chase. Popcorn is a snack. So, caramel corn is a snack too, right? Let’s pretend it it, because I ate way too much of this scotcheroo stuff for it to be a dessert. WAY too much.
But it was just that good. The classic combination of peanut butter, chocolate, and butterscotch isn’t just for crispy bars anymore. Hello crunchy, desserty, popcorny snack.
You should try it. I think you’ll love it.
Scotcheroo Caramel Corn
½ cup popcorn kernels
2/3 cup packed brown sugar
2/3 cup light corn syrup
2 Tablespoons butter
½ teaspoon salt
½ cup peanut butter
1 teaspoon vanilla
½ cup semi sweet chocolate chips
½ cup butterscotch chips
Preheat oven to 250 degrees F. Line two pans with parchment paper. Pop the popcorn.
In a medium saucepan, combine sugar, syrup, butter, and salt and bring to a boil. Turn heat to medium and continue to cook for about 3 minutes. Remove from heat and immediately stir in peanut butter and vanilla until smooth. Pour over the popcorn and toss to coat all pieces. Spread the coated popcorn on the pans with parchment paper. Bake for 1 hour, stirring every 15 minutes.
Once popcorn is cooled, melt the chocolate chips and butterscotch chips separately or together, whichever you’d prefer, and drizzle over popcorn.