Peanut Butter Caramel Corn
Author: Lisa
Ingredients
  • Cooking spray
  • 2 tablespoons canola oil
  • ½ cup unpopped popcorn
  • kernels
  • ½ cup sliced almonds
  • ? cup packed brown sugar
  • ? cup light-colored corn syrup
  • 2. tablespoons butter
  • ½ teaspoon salt
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 250.
  2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
  3. Heat oil in a large Dutch oven over medium-high heat. Add popcorn; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand until popping stops. Uncover; add almonds.
  4. Combine sugar, syrup, butter, and salt in a medium saucepan; bring to a boil. Cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla, and stir until smooth. Drizzle over popcorn; toss well. Spread mixture into prepared pan. Bake at 250 for 1 hour, stirring every 15 minutes. Cool completely.
Notes
Used with permission from Cooking Light The New Way to Cook Light http://www.cookinglight.com/nwtcl
Recipe by Lisa Cooking at http://lisacooking.com/2013/01/14/peanut-butter-carmel-corn/