Peanut Butter Caramel Corn

Oxmoor House
Just enough butter for caramel goodness. Peanut butter for heart-healthy richness.

Yield:

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

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ann Taylor Pittman,

October 2011