I hope you guys all had a great Thanksgiving spent with the people you love. I spent mine with friends and all the food everyone brought was really amazing. I think it’s fair to say that I ate the most at Thanksgiving out of everyone but when it came to dessert I didn’t really eat that much. I made all of the pies and when I make a dish sometimes I don’t eat much of it because I’m too busy thinking, “Oh, I should have cooked that longer. That pie needed more filling…”
But the next day I went to the gym and ran my buns off…
…and then came home and ate pie.
I repented and had an egg white omelet for lunch.
…and then I ate more pie.

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Friday I did not feel like fighting the crowds so I opted to stay home and have movie night with the kids. I made this peanut butter popcorn that was sent to me by a reader, Jennifer. Her mom has been making it since she was a kid. I loved it. It has just enough peanut butter flavor with the texture of caramel corn (which I just realized I haven’t posted yet on this blog). I actually forgot to add the peanuts and added them after I took this picture. It’s great without peanuts too. Just to warn you it’s terribly addicting.
On Wednesday I will be kicking off our Virtual Cookie Exchange with 12 Days of Christmas Cookies! I have some fabulous food blogger friends lined up to share some of their favorite holiday cookies as well as some from yours truly.

Peanut Butter Popcorn

5 from 1 vote
This peanut butter popcorn is so great. It has the crunchy texture of caramel corn with just a slight peanut butter taste.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16 servings

Ingredients

  • 1/2 cup unpopped popcorn or 16 cups popped popcorn, I used 2 bags of microwavable popcorn
  • 1 1/2 cups dry-roasted peanuts
  • 1 cup sugar
  • 1/2 cup honey
  • 1/2 cup corn syrup
  • 1 cup peanut butter
  • 1 teaspoon vanilla

Instructions
 

  • Pop corn and remove any unpopped kernels. Place in a large bowl and stir in peanuts. (Jennifer pops hers in a 9X13 pan and keeps it warm in a 250 degree oven)
  • In a heavy saucepan, combine sugar, honey and corn syrup. Bring mixture to boiling, continue boiling for 1-2 minutes, stirring constantly. Do not boil too long or your popcorn will be rock hard. Remove from heat.
  • Stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat. Serve warm or a room temperature.

Notes

Source: Jennifer Francis from Crafty Dr. Mom
Cuisine: American
Course: Snack
Author: Christy Denney
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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