Peanut Butter and Marshmallow Fluff Popcorn

By á-6416

Ingredients

• 1/4 c vegetable oil
• 1/2 c unpopped popcorn
• 1 c roasted peanuts
• 1/2 c honey
• 1/3 c brown sugar
• 1 c smooth peanut butter
• 1 T salt
• 1/2 c marshmallow fluff
• 2 T unsalted butter

Preparation

Step 1

Heat the vegetable oil in a large pan over medium heat. Add 3 unpopped kernels. When at least one of the kernels pops, add the rest of the kernels, shake to distribute, and cover the pan. As the popcorn starts popping, shake vigorously to make sure the kernels do not burn at the bottom. When the popping slows to a few seconds between pops, remove the pan from heat. Pour the popcorn into a large bowl to cool. Toss with the peanuts.

In a small saucepan over medium heat, stir together the honey and brown sugar. Bring to a boil then reduce to medium-low and let simmer for 2-3 minutes. Add the peanut butter, remove from heat, and stir until the peanut butter melts into a smooth, thick sauce. Pour the sauce over the popcorn and stir, making sure to coat every piece. Pour the popcorn onto a lined, 9X13 baking sheet and spread into an even layer. Sprinkle with salt.

In a small saucepan over medium-low heat, stir the fluff and butter together until smooth. Remove from heat. Dip a fork into the melted marshmallow sauce and wave it over the sheet of popcorn. Serve slightly warm or at room temperature. Makes about 8 cups.