In a 4-quart saucepan, heat canola oil over medium-high heat.
There's a lot of things you can mix in to popcorn to make it taste sweet and delicious, but few better than peanut butter cups.
Servings and Ingredients
|3 tbsp.||Hy-Vee canola oil|
|⅓ c.||Hy-Vee white popcorn kernels|
|2 tbsp.||Hy-Vee unsalted butter, melted|
|½ tsp.||Hy-Vee salt|
|½ c.||Hy-Vee honey|
|½ c.||Hy-Vee granulated sugar|
|¾ c.||Hy-Vee creamy peanut butter|
|1 tsp.||Hy-Vee vanilla extract|
|3 square(s)||chocolate almond bark (6-oz.)|
|1 c.||Reece's peanut butter cups minis|
Things To Grab
- 4-quart saucepan and lid
- Large bowl
- Cookie sheet
- Parchment paper
- Small saucepan
- Wooden spoon
Put a few popcorn kernels into the oil and cover pan. When the kernels begin to pop, add remaining popcorn kernels, spreading them out evenly in pan.
Cover pan and continue to cook, lifting the lid open a few times to let steam release. When the popping begins to slow down to a few seconds between each pop, remove pan from heat and pour in a large bowl. Toss with melted butter and salt.
Line a cookie sheet with parchment paper; set aside.
In a small saucepan, combine honey and sugar. Bring mixture to a boil, reduce heat and simmer for 2 minutes. Remove from heat and add peanut butter and vanilla. Stir until combined. Pour peanut butter mixture over popcorn. Gently toss with a wooden spoon until popcorn is coated. Spread on prepared baking sheet. Drizzle popcorn with melted almond bark. Cool completely and stir in mini peanut butter cups.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 10mg
- Sodium: 280mg
- Total Carbohydrates: 54g
- Protein: 7g
Hy-Vee White Popcorn Kernels package