1/1 Photo of Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)
Dairy-Free Foodie's Note:
I got an insane deal on my favorite rice cakes (plain, unsalted), and bought two cases. After the first case was finished, I noticed that I had quite a bit of leftover rice cake crumbs. They are very similar to popcorn in texture, so with Peanut Butter Popcorn as my guide, I made this corn-free version of "popcorn." Of course, you can use popcorn too! I originally posted the recipe on http://www.onefrugalfoodie.com.
My Private Note
Units: US | Metric
- 1/2 cup light corn syrup or 1/2 cup agave nectar
- 1/3 cup brown sugar, firmly packed or 1/3 cup sucanat
- 1/2 cup creamy peanut butter or 1/2 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 1/8-1/4 teaspoon salt (omit if using salted popcorn or salted peanut butter)
- 1/2 teaspoon ground cinnamon
- 8 cups plain rice cakes, just the crumbs or 8 cups popped popcorn
- 1Preheat your oven to 250ºF.
- 2In a medium-sized saucepan over medium-low heat, combine the syrup and sugar, stirring and cooking until the sugar is pretty well dissolved. This should just take a few minutes.
- 3Remove from the heat and stir in the peanut butter, vanilla, salt (if using), and cinnamon. If the peanut butter isn’t melting, place the pan back on the heat just long enough to coerce that peanut butter inches
- 4Stir in the popcorn or rice cake crumbles until well coated with the pb mixture.
- 5Spread the popcorn or crumbles out on a cookie sheet or in a baking dish, and pop them in the oven for 20 to 30 minutes, stirring once, about mid-way through.
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Nutritional Facts for Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)
Serving Size: 1 (47 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 191.5
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 127.2 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 1.0 g
- Sugars 16.0 g
- Protein 4.0 g
The following items or measurements are not included: