PB&ME CARAMEL POPCORN

(Recipe inspired by and photos provided by Sally's Baking Addiction)

Ingredients:

  • 10 cups unflavored popped popcorn
  • 2/3 cup dry-roasted peanuts, optional
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2/3 cup of PB&Me

Directions:

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Pop 10-12 cups of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside.
  • Over medium heat, warm the honey and sugar together in a medium sized saucepan. Stir occasionally. Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and PB&Me and stir until smooth. Remove from heat.
  • Pour the PB&Me mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
  • Makes 10-12 cups. Popcorn remains fresh for up to 10 days covered at room temperature. If storing in a tight container, be sure to break up the popcorn as you serve it because it will form large clusters.