Well-Seasoned Cookbook

flavorful recipes perfected over time

Peanut Butter Popcorn

Samantha (Seven) Crabtree

Ingredients:

1/4 cup popcorn kernels

Vegetable oil (I used coconut oil and it turned out fine)

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

Directions:

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

Makes about 8 cups.