It’s always a special treat when Web editor Courtney Birchmeier’s grandma makes a batch of chocolate peanut butter popcorn. This recipe is perfect for family gatherings and can easily be divided into festive containers as holiday gifts. But once you try this delicious popcorn, you might think twice about giving it away!
20 cups popped corn (microwave popcorn not recommended)
Keep warm in a 250 F oven until
sauce is done.
2 cups salted peanuts or mixed nuts
2 cups packed brown sugar
1 cup light corn syrup
1 cup butter
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla
½ cup creamy peanut butter
1½ pounds chocolate bark
2 tablespoons canola oil
Place corn and nuts in large, greased, non-stick roaster.
Over low heat, cook brown sugar, corn syrup, butter and salt to soft-crack stage on candy thermometer. Stir very occasionally. Remove from heat. Add baking soda, vanilla and peanut butter.
Pour over popped corn mixture. Mix well. Return to oven. Bake at 250 F for one hour. Stir every 15 minutes.
Melt chocolate and canola oil in microwave until chocolate is melted. Pour over popcorn. Cool on wax paper. Break into pieces and store in airtight container.