Candy-Coated Popcorn

(Baking the candy-coated popcorn on low heat in the oven helps it stay crisp, never sticky or soggy) Note: If you want it to be sticky and chewy . . . Only Bake it for 20 minutes.

• 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 pure vanilla extract

1. Preheat oven to 250 degrees F
2. Line a jelly-roll pan with parchment paper; coat paper with Cooking spray
3. Heat oil in a large Dutch oven over med-high heat. Add popcorn, cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from the 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, and stir until smooth. Drizzle over popcorn; toss well. Spread mixture into prepared pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool completely.