August 29, 2009

Peanut Butter Popcorn

Peanut Butter Popcorn
makes about 8 cups

1/4 cup popcorn kernels
Vegetable oil
Fine salt
1/2 cup honey
1/3 cup sugar
1/2 cup peanut butter (should be free of added sugar)
1/2 teaspoon vanilla

Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.

Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Coated with peanut butter caramel, the unpopped kernels are a serious tooth hazard. Lightly salt the popcorn to taste.

Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.

Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Once it's mixed you can put it in a serving bowl. Cover tightly after it's cooled.

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