Sunday, July 18, 2010
Peanut Butter Popcorn
Anyone who spent time at my house while I was growing up is probably familiar with my mother's peanut butter popcorn. It is the stuff of legends, something you'll just all of a sudden have a craving for that NOTHING can sate, other than the real thing. The first time my fiancé had it, he immediately looked at my mom and said "Dana knows how to make this too, right?". It is addictive, to say the least.
My mom usually makes a huge turkey roaster full of the stuff, but when it's just me and the fiancé, it's safer to make a smaller batch. He and I are trying to eat more "real foods" so this is a difficult recipe to justify- it does involve high-fructose corn syrup- but it's totally worth breaking our "real food" rule.
You need to make a ton of popcorn for this, 3-4 bags if you're using microwave, or that many batches if you make it the old fashioned way on the stove. It's important to make sure you sift through each batch of popcorn to get all the un-popped seeds out before adding the peanut butter sauce.
In a medium sauce pan, melt 1 cup peanut butter, 1 cup sugar, and 1 cup light corn syrup. You need to be stirring this pretty constantly so the bottom doesn't burn. When it's pretty well mixed and liquid-ish, add a touch of vanilla extract. Stir for about one minute after adding vanilla, make sure to get all the edges so it doesn't scorch. Pour peanut butter mixture over popcorn. Mix the popcorn and melted peanut butter well.
Eat while still warm... and after cooled.... and if there's any left the next day, well you should eat it then too.