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Peanut Butter Caramel Corn

Oxmoor House
Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield

Serves 20 (serving size: about 3/4 cup)

When it comes to great flavor, this popcorn really delivers. With just enough butter to create a great caramel coating and enough peanut butter to get that richness, this popcorn still stays on the light side. Snacking just got a whole lot tastier with this delicious batch of popcorn.

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

Nutrition Information

  • calories 155
  • fat 7.4 g
  • satfat 1.8 g
  • monofat 3.5 g
  • polyfat 1.6 g
  • protein 2.6 g
  • carbohydrate 21.3 g
  • fiber 1.4 g
  • cholesterol 4 mg
  • iron 0.4 mg
  • sodium 108 mg
  • calcium 17 mg

How to Make It

  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.