Try this Peanut Butter Caramel Corn recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 250 degrees F.
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 at 250 degrees for one hour, stirring every 15 minutes. Cool completely.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 113 | ||
Calories from Fat: 62 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 14.2mg | 0 % | |
Potassium 69.6mg | 2 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 11.3g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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