Categories: Desserts

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

Directions

1. Preheat oven to 250°.

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

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. 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.

Email to a friend | Print this recipe | Back