I have been making this same recipe for years. It is fantastic. It only takes about 10 minutes from start to finish and everyone loves it. Sometimes I use honey and/or maple syrup instead of corn syrup for a change in flavor. If you want a fast snack, try this!
Delicious snack that disappears all too fast. Instead of using corn syrup, I boil and reduce 1/2 cup water and 1/2 cup sugar together to make a simple syrup. Sometimes I'll have a batch of simple syrup on hand already. I don't like it either crispy or overly mushy, so I've found that pouring in the peanut butter mixture very slowly while tossing the popcorn constantly keeps it a better texture.
This is excellent, even if it does sound unusual. A nice change to popcorn.
This is delicious! I've tried making peanut butter popcorn before using different recipes and it always tasted and smelled burnt. I had almost given up any hope of being successful at it, until I found this recipe. PB does burn easily, I think. My tips for those who had the same trouble as me. I did step 1 without the mixture boiling at all. I added the pb (step 2) and melted it. By then, it wasn't boiling, but I could tell it was about to start. I removed it from the heat and added the vanilla. So, basically, my mixture did not boil at all. I did use 2 bags of butter flavored popcorn, removing all the unpopped kernels. I poured one bag in a large bowl, than added half the pb mixture. I poured the second bag of popcorn in the bowl and the poured the rest of the pb mixture on top. I stirred well and then poured this in two shallow baking pans and baked at 250 degrees for 30 minutes, stirring every 15 minutes. I then poured the popcorn on wax paper to cool. The baking made the popcorn crispy/crunchy instead of soft and chewy. Everyone at our bible study loved this! It went very fast, too. My child who does not like caramel corn, liked this! Thanks for sharing this wonderful recipe.
This recipe was really good! I left out the sugar and only used the corn syrup and peanut butter. I always cut back the sugar in recipes as one of my children is diabetic. The kids gobbled this up and wanted more! I think this will become a regular around our house! Thanks for the recipe!
Wonderfully easy recipe!! We used extra-crunchy peanutbutter and it was even better than the smooth!!
good but waaaaay too sweet. i would cut the sugar and corn syrup in half.
Way too good! I almost ate the whole batch by myself.
This was good, but definitely needs to bake in the oven or it is just gooey. Baked at 250 for 30 minutes to crisp it up.
I liked this ALOT! I am a Nutella freak, so I reduced the PB and added a touch of Nutella for the second batch....PHENOM!