Ingredients • Cooking spray • 2 tablespoons canola oil • ½ cup unpopped popcorn • ½ cup sliced almonds • 2/3 cup packed brown sugar • 2/3 cup light-colored corn syrup • 2 ½ tablespoons butter • ½ teaspoon salt • ½ cup smooth peanut butter • 1 teaspoon vanilla extract
Preheat oven to 250°. Line a jellyroll pan with parchment paper; coat paper with cooking spray. Heat oil in a large Dutch oven over medium-high heat. Add popcorn kernels, cover and cook 4 minutes or until popping slows but does not stop. Remove from heat and allow to stand until popping stops. Uncover and add almonds while popcorn is still hot. Combine sugar, syrup, butter and salt in a medium saucepan. Bring to a boil and cook 3 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla, stirring until smooth. Drizzle the sweet mixture over the popcorn and use two large wooden spoons to toss well. Spread mixture onto prepared jellyroll pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely before serving.