This is a moist popcorn recipe so it should be eaten in a few hours of making it. This was not a problem for us, it was gone before it barely got cold. This would be good served as an ice cream topping.
Peanut Butter Popcorn
2 quarts popped popcorn
4 tbsp. smooth peanut butter
4 tbsp. light corn syrup
4-6 tbsp. milk
Put peanut butter and corn syrup in heavy pot and heat until peanut butter is melted. Bring to a boil and cook for one minute and then add milk. Cook for 30 more seconds and remove from heat. Pour over popcorn and stir to coat.
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