Caramel Peanut Popcorn Butterscotch Pie Recipes

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.

Steps:

• Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
• Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.

Steps:

• Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
• Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
• Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
• Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
• In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
• Fold the whipped cream into the cooled chocolate.
• Spoon the chocolate mixture into the popcorn crust. Spread evenly.
• In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
• Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
• Chill the pie in the refrigerator for at least 4 hours.
• Release the springform, then slice and serve.
• Enjoy!

Steps:

• Place popcorn and peanuts in a large bowl coated with cooking spray; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, , molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.

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.

Steps:

• 1. Place caramels and water in the top of a double boiler. Heat, stirring frequently, until the caramels are melted and smooth.
• 2. Pour over the popcorn (use large bowl) and toss until every kernel is coated.
• 3. With hands slightly moistened with cold water, pack the popcorn into a 10-inch pan which has been rinsed with cold water. Let stand until the surface is dry.
• 4. With a sharp knife, cut the popcorn pie into 6 wedges. Remove with a spatula to a serving plate.