I have been making this popcorn for years and even though the original recipe states low-cal, it probably isn't but all I know is that its my second all time favorite way to eat popcorn, (aside from dripping in butter). To really make it scrumptous try adding 1 cup of mixed nuts or any of your choice to the popped corn before adding the syrup!
My Private Note
Units: US | Metric
- 1Heat oven to 250°F.
- 2Keep popped popcorn in a large roasting pan in the warm oven.
- 3Butter sides of a heavy medium-sized saucepan.
- 4Mix together the sugar, honey and corn syrup in the saucepan.
- 5Bring this mixture to a boil, stirring constantly.
- 6Boil hard for 2 minutes.
- 7Remove from heat and stir in the peanut butter and vanilla.
- 8Immediately pour over popcorn, stirring to coat well.
- 9Cool and break into bite sized pieces, or eat while it is just barely warm.
- 10Store any leftover -- LOL in and air-tught container.
- 11Supposedly you will get 36, 1/3rd cup snack size servings that are 75 calories per serving, BUT try and eat only 1/3 cup!
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Nutritional Facts for Low-Cal Peanut Butter Popcorn
Serving Size: 1 (898 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 306.0
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 108.7 mg
- Total Carbohydrate 49.6 g
- Dietary Fiber 2.4 g
- Sugars 34.1 g
- Protein 6.4 g