Peanut Butter Caramel Corn
Author: Lisa
Recipe type: Snack
Serves: 20 (serving size: about ¾ cup).
Ingredients
- Cooking spray
- 2 tablespoons canola oil
- ½ cup unpopped popcorn
- kernels
- ½ cup sliced almonds
- ? cup packed brown sugar
- ? cup light-colored corn syrup
- 2. tablespoons butter
- ½ teaspoon salt
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250.
- 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, and stir until smooth. Drizzle over popcorn; toss well. Spread mixture into prepared pan. Bake at 250 for 1 hour, stirring every 15 minutes. Cool completely.
Notes
Used with permission from Cooking Light The New Way to Cook Light http://www.cookinglight.com/nwtcl
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