Peanut Butter Caramel Corn

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

Yield: Serves 20 (serving size: about 3/4 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 7.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 2.6g
  • Carbohydrate: 21.3g
  • Fiber: 1.4g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 108mg
  • Calcium: 17mg

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. 1. Preheat oven to 250°.
  2. 2. Line a jelly-roll pan with parchment paper; coat paper with cooking spray.
  3. 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. 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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