Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 13

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.

Ann Taylor Pittman
Recipe by Cooking Light October 2011

Gallery

Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 20 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • Line a jelly-roll pan with parchment paper; coat paper with cooking spray.

  • 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.

  • 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.

Nutrition Facts

155 calories; fat 7.4g; saturated fat 1.8g; mono fat 3.5g; poly fat 1.6g; protein 2.6g; carbohydrates 21.3g; fiber 1.4g; cholesterol 4mg; iron 0.4mg; sodium 108mg; calcium 17mg.
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