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Popcorn Clusters ImagePeanut Butter Popcorn Clusters

  • 1 1/2 tablespoons vegetable oil
  • 1/3 cup popcorn
    - - - - - - - - - - - - - - - - - -
  • 1/3 cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons honey
  • 1/3 cup peanut butter
  • 1/4 cup candy coated chocolate pieces

Follow manufacturer's instructions for popping popcorn in the Orville Redenbacher’s® Caramel Corn Maker by Presto. Discard any unpopped kernels; set aside popped corn in separate bowl. Allow popping/mixing bowl to cool for 4 to 5 minutes. Remove excess oil and hulls from base with a paper towel. Place popping/mixing bowl onto base and remove cover.

Combine sugar, corn syrup, and honey in the popping/mixing base. Plug the base into an electrical outlet and heat mixture, stirring continuously with a non-metallic spoon until the sugar is dissolved and bubbles begin appearing on the surface of the mixture. Boil without stirring for 1 minute. Add peanut butter and stir continuously with a non-metallic spoon, making sure to scrape the bottom of the mixing base, until about half of the peanut butter has melted. Unplug and continue to stir until peanut butter is completely melted and mixture is smooth. Pour the popped corn into the bowl and begin stirring until the popcorn is evenly coated. Allow mixture to cool for 2 to 3 minutes. Add chocolate pieces and gently stir into mixture.

Pour the coated popcorn onto a rimmed cookie sheet and cool until comfortable to handle but still warm. Working quickly, form coated popcorn into clusters approximately 2 to 2 1/2 inches in diameter. Press just enough so the clusters hold together.

Makes about 22 to 24 clusters

Orville Redenbacher's® is a registered trademark of ConAgra Foods RDM, Inc., used under license. Presto is a registered trademark of National Presto Industries, Inc.

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