Peanut Maple Popcorn
1 cup sugar
3/4 cup breakfast syrup
1 cup Jif® Creamy Peanut Butter
1 teaspoon vanilla extract
1 (3.5 oz.) package natural or light (not buttered) microwave popcorn, popped (10 cups)
2 cups dry roasted peanuts
- HEAT oven to 250ºF. Combine sugar and syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in peanut butter and vanilla until smooth.
- PLACE popped popcorn and peanuts in an extra large bowl. Pour peanut butter mixture over popcorn,; stir until evenly coated.
- SPOON popcorn mixture in an even layer on two foil-lined jelly roll pans. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool completely in pans on wire racks. Break into bite size pieces. Store in airtight container.
Serving Size (1/11 1 cup), Calories 390 (Calories from Fat 180), Total Fat 23g (Saturated Fat 4g, Trans Fat 1.5g), Cholesterol 0mg, Sodium 410mg, Total Carbohydrate 49g (Dietary Fiber 4g, Sugars 29g), Protein 11g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 4%.