↞ recipe box start page
Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
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 corn syrup
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
Preheat oven to 250 F. Line a rimmed baking sheet with parchment paper and spray with cooking spray.
Heat the oil in a large Dutch oven set over medium-high heat. Add the popcorn kernels and cover. Cook, shaking the pan frequently, for about 4 minutes, or until the popping almost completely stops. Remove the pan from the heat and when the popping stops, remove the cover and add the almonds.
In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat, then continue cooking for 3 minutes, stirring occasionally. Remove the pan from the heat and mix in the peanut butter and vanilla. Drizzle over the popcorn and use a rubber spatula to toss to coat.
Spread the popcorn on the prepared pan. Bake for 1 hour, stirring every 15 minutes. Let cool completely before serving.
view more member recipes
PEANUT BUTTER CARAMEL CORN - Cooking Light
view my recipes
print
save
Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
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 corn syrup
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
Preheat oven to 250 F. Line a rimmed baking sheet with parchment paper and spray with cooking spray.
Heat the oil in a large Dutch oven set over medium-high heat. Add the popcorn kernels and cover. Cook, shaking the pan frequently, for about 4 minutes, or until the popping almost completely stops. Remove the pan from the heat and when the popping stops, remove the cover and add the almonds.
In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat, then continue cooking for 3 minutes, stirring occasionally. Remove the pan from the heat and mix in the peanut butter and vanilla. Drizzle over the popcorn and use a rubber spatula to toss to coat.
Spread the popcorn on the prepared pan. Bake for 1 hour, stirring every 15 minutes. Let cool completely before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peanut Butter And Chocolate Shortbread Bars - Fine Cooking
by sgre52160
Crust 14 tablespoons unsalted butter, melted and cooled to just warm 1/2 cup sugar 1/2 teaspoon salt 2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour 1/2 cup unsalted peanuts, finely choppe
by sgre52160
Crust 14 tablespoons unsalted butter, melted and cooled to just warm 1/2 cup sugar 1/2 teaspoon salt 2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour 1/2 cup unsalted peanuts, finely choppe
Shrimp Stuffed Shells - Cooking Light
by sgre52160
20 uncooked jumbo pasta shells (about 8 ounces) 1 1/2 tablespoons olive oil 1/2 cup chopped shallots 2 tablespoons minced garlic (about 6 cloves) 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/4
by sgre52160
20 uncooked jumbo pasta shells (about 8 ounces) 1 1/2 tablespoons olive oil 1/2 cup chopped shallots 2 tablespoons minced garlic (about 6 cloves) 1/2 cup (4 ounces) 1/3-less-fat cream cheese 1/4
Linguine With Two-cheese Sauce - Cooking Light
by sgre52160
8 oz linguine 1 cup low-fat milk (I used 1%) 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon all-pur
by sgre52160
8 oz linguine 1 cup low-fat milk (I used 1%) 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon all-pur
Three-cheese Chicken Penne Florentine - Cooking Light
by sgre52160
1 teaspoon olive oil Cooking spray 3 cups thinly sliced mushrooms 1 cup chopped onion 1 cup chopped red bell pepper 3 cups chopped fresh spinach 1 tablespoon chopped fresh oregano 1/4 te
by sgre52160
1 teaspoon olive oil Cooking spray 3 cups thinly sliced mushrooms 1 cup chopped onion 1 cup chopped red bell pepper 3 cups chopped fresh spinach 1 tablespoon chopped fresh oregano 1/4 te
Fontina And Mascarpone Baked Pasta - Cooking Light
by sgre52160
1 pound uncooked penne 1/4 cup all-purpose flour 3 cups low-fat milk 2 cups (8 oz) shredded fontina cheese 1/4 cup (2 oz) mascarpone cheese 3/4 teaspoon salt 1/4 teaspoon freshly ground black p
by sgre52160
1 pound uncooked penne 1/4 cup all-purpose flour 3 cups low-fat milk 2 cups (8 oz) shredded fontina cheese 1/4 cup (2 oz) mascarpone cheese 3/4 teaspoon salt 1/4 teaspoon freshly ground black p
view more member recipes
related CDKitchen recipes
Old Dutch Caramel Corn
Cracker Jacks Caramel Popcorn
Whipped Peanut Butter
Soft Peanut Brittle
10 Minute Never Fail Microwave Peanut Brittle
Gooey Caramel Apple Cake
Deluxe Pancakes with Caramel Butter Syrup
Chocolate Peanut Butter
Caramel Corn with Honey Peanuts
Peanut Butter Marshmallow Sauce