Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients

6 cups organic corn popped

¼ cup salted peanuts

1 tbsp organic canola oil

2 tbsp creamy peanut butter

¼ cup brown rice syrup

¼ tsp pure vanilla extract

¼ tsp sea salt

Instructions:

Preheat oven to 250°F.

Toss popcorn and peanuts together in a large bowl. Set aside.

Line a baking sheet with a silicone baking mat or parchment paper.

In a small nonstick saucepan set over medium-low heat, combine oil, peanut butter and brown rice syrup. Heat, stirring slowly but constantly, until the mixture becomes smooth and drizzly, about 1-2 minutes. Remove from heat and stir in vanilla and salt.

Drizzle the peanut butter caramel over the popcorn and peanuts; stir to evenly coat the popcorn.

Spread caramel corn in an even layer on the lined baking sheet.

Bake for 15 minutes. Stir the caramel corn, arranging it once again in an even layer. Bake for an additional 15 minutes.

Remove baking sheet from the oven and let caramel corn cool completely. Enjoy