Categories: Peanut Butter, Popcorn
Ingredients
- • 2, 2.8-3.0 oz. bags microwave popcorn, popped
- • 1 cup JIF® Extra Crunchy or Creamy Peanut Butter
- • 1 cup light corn syrup
- • 3 tablespoons butter or margarine
- • 1/4 teaspoon salt
- • 1 teaspoon vanilla extract
Directions
-
• Preheat oven to 300°F. Spray a jelly roll or 13 × 9-inch pan with non-stick cooking spray.
- • Place popped popcorn in a very large bowl or Dutch oven.
- • Combine peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat. Heat mixture, stirring constantly, until mixture begins to boil. Remove from heat, add vanilla and stir to combine.
- • Pour warm peanut butter mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated with peanut butter mixture, turn out onto the prepared jelly roll pan, spreading to distribute evenly.
- • Place pan in preheated oven and bake 20-25 minutes, stirring often. Remove from oven and allow to cool. May be stored in airtight container for up to one week