- 1/2 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup honey
- 1/2 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 1 cup roasted, salted peanuts, optional
Heat oven to a very low temperature. The lowest my oven goes is 170 degrees.
Line two baking sheets with waxed paper and set aside.
In a large pot on the stove, pop popcorn (for this recipe I use the yellow variety which pops larger than the white kernels), using just enough canola or vegetable oil to cover the bottom of the pot. Transfer popped corn to a large oven-proof bowl. Place in warm oven.
In a medium saucepot, mix sugar, honey and corn syrup. Over medium heat, bring mixture to a boil. Once it starts to boil, set timer for 3 minutes and continue to stir as mixture bubbles. After 3 minutes, remove pot from heat. Add peanut butter and stir until melted and the mixture is smooth. Stir in vanilla.
Remove warm bowl of popcorn from oven. Pour peanut butter syrup over the popped corn and mix well until all the popcorn is coated. Add peanuts at this time, if desired.
Spread the Honey Peanut Butter Popcorn on two waxed paper-lined baking sheets to cool. Once cool, store the popcorn in a tightly covered bowl or tin.
- Recipe courtesy of Sue Doeden