Ingredients
10cupspopped popcorn,unflavored, air popped or 1 standard size bag
⅔cupdry peanuts,roasted
½cuphoney
½cupgranulated sugar
¼tspsalt
⅔cupcreamy peanut butter
Preparation
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Pop 10 to 12 cups of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside.
Over medium heat, warm the honey and sugar together in a medium-sized saucepan. Stir occasionally.
Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and peanut butter and stir until smooth. Remove from heat.
Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters.
Spread the popcorn onto a prepared baking sheet and allow to cool for about 10 minutes before serving.
Popcorn remains fresh for up to 10 days covered at room temperature.
