Peanut Butter Caramel Popcorn

Cracker Jack.  Move over.

Boy scout popcorn.  Get out of town.

There's a new kid in town.  Peanut Butter Caramel Popcorn.

I'm addicted to the stuff.  I can't stop making it.  I can't stop eating it.

If you like caramel corn, you've got to try this.  The peanut butter is subtle.  Subtle enough to make you take another bite and another and another just to figure out what makes this caramel corn sooooooo good!

Peanut Butter Caramel Popcorn
Adapted from Cooking Light


Ingredients:
3 tablespoons canola oil
3/4 cup popcorn kernels
2/3 cup packed brown sugar
2/3 cup light-colored corn syrup
2 tablespoons butter
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla


Directions:
1.  Preheat oven to 250 degrees.
2.  Line a roasting pan with parchment paper.  Spray paper and pan with cooking spray.
3.  Heat oil in a large Dutch oven or pot over medium heat.  Add a few kernels of popcorn.  When the kernels start to pop add the rest of the kernels.  Cover.  Cook, shaking frequently, until popping slows to one every 3-4 seconds.  Remove from heat.  Let it cool.  Once cool separate the popped corn from the unpopped kernels so no one breaks their teeth eating your caramel corn.
4.  Combine sugar, syrup, butter, and salt in a medium saucepan.  Bring to a boil and boil for 3 minutes stirring frequently.  Remove from heat.  Stir in peanut butter and vanilla until smooth.
5.  Drizzle peanut butter mixture over popcorn.  Toss well.  Spread mixture out onto prepared roasting pan.  Bake at 250 for an hour, stirring every 15 minutes.  Cool completely and break up with fingers into bite-sized pieces.