When I was in Chicago for the holidays, one of the things I made in a marathon cookie baking session with my sister-in-law and nieces was Peabody's Caramel-Apple Caramel Corn. If you're not familiar with Peabody, she's a sweet-treats genius and has a blog full of amazing recipes. The caramel corn in Chicago turned out well, but I wasn't really fond of the Kraft caramel candies. I loved the apples though!
Back home, using Dave's new popcorn maker, I decided to try making the apple caramel corn again, but this time with a few minor changes. I left out the Kraft caramels completely and instead made extra of the homemade caramel. I also added lots more apples, and a good pinch of salt. Yum--totally delicious.
My good buddy Jill, (who I love cooking with), was kind enough to share her Peanut Butter Caramel Corn recipe with me, and so being in a caramel corn kinda' mood, I made that as well. I really loved that this version has the peanut butter and peanuts since I'm a huge nut lover. It's also not as sweet as the apple version. Dave loved both types of caramel corn and though I asked him to pick a favorite he just kept mumbling through a mouth full of popcorn and sticky caramel that they were both "awesome--much better than the stuff at the store".
So to recap--the apple caramel corn is the sweeter of the two, and I think it's the addition of the apples that makes it really special. Jill's peanut butter caramel corn is great because it has more of a salty-sweet flavor, and because it's chock full of nuts. Both are really fantastic!