CrescentHollow Cookbook

Servings: 3 quarts

Prep Time: 10 minutes

Total Time: 15 minutes

Source: Terri Wuertz Hubner

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Ingredients

Try using dry roasted peanuts; cashew nuts, or mixed nuts in place of the almonds--

3 quarts popped corn (1/2 cup unpopped)

1 1/2 cups unblanched whole almonds

1 cup sugar

1/2 cup honey

1/2 cup light corn syrup

1 cup peanut butter

1 teaspoon vanilla

 

Directions

In a large roasting pan combine popcorn and almonds; keep warm in a 250 degree oven. Butter sides of a heavy 1 1/2-quart saucepan; combine sugar, honey, and corn syrup in pan. Bring mixture to boiling stirring constantly. Boil hard for 2 minutes; remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite-size pieces.