Perfect snack to bring to a fall party! A healthy alternative to a store bought carmel popcorn. I love the combination of peanut butter and caramel.
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
1. Preheat oven to 250 degrees F. Line a baking pan with parchment paper, coat with cooking spray to prevent sticking.
2. Heat oil in large pot over medium-high heat. Add popcorn kernels, cover, and cook 4 minutes. Shake pan frequently. When popping slows, remove pan from heat and let stand until popping stops. Uncover and add almonds.
3. 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 and toss well. Spread mixture out onto prepared pan. Bake and 250 degrees for 1 hour, stirring ever 15 minutes. Cool completely and serve.
Yield: 20 servings (about 3/4 cup)
Nutrition Information per Serving: 155 calories, 7.5 g total fat, 1.8 g saturated fat, 2.6 g protein, 21.3 g carbohydrate, 1.4 g fiber, 4 mg cholesterol, 108 mg sodium.
Cooking Light, October 2011