Peanut Butter Caramel Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just enough butter for caramel goodness. Peanut butter for heart-healthy richness. Ingredients:
cooking spray |
2 tablespoons canola oil |
1/2 cup unpopped popcorn kernels |
1/2 cup sliced almonds |
2/3 cup packed brown sugar |
2/3 cup light-colored corn syrup |
2 1/2 tablespoons butter |
1/2 teaspoon salt |
1/2 cup creamy peanut butter |
1 teaspoon vanilla extract |
Directions:
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; stir until smooth. Drizzle over popcorn; toss well. Spread mixture out onto prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely.
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