Peanut Butter Caramel Corn

By Naeniaf

Ingredients

• cooking spray
• 2 T. canola oil
• 1/2 c.. unpopped popcorn kernels
• 1/2 c. sliced almonds
• 2/3 c. brown sugar, packed
• 2/3 c. light corn syrup
• 2-1/2 T. butter
• 1/2 tsp. salt
• 1/2 c. creamy peanut butter
• 1 tsp. vanilla

Preparation

Step 1

Preheat oven to 250 degrees.

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 for 1 hour, stirring every 15 minutes. Cool completely.