I’ve been making this recipe since my sister and I were kids. The original recipe contained corn syrup and sugar, and in larger quantities; this version makes smaller clumps of softer, chewier popcorn, which seem to stay fresh longer and keep me from worrying about losing fillings when I eat it!
This slightly healthier version tastes every bit as good as the original did, and I’m not beyond polishing off most of a batch without any help.
|1½ to 2||qt. freshly popped corn (¼ cup unpopped)|
|¾||cup nuts, lightly toasted (see Note)|
|⅓||cup brown-rice syrup|
|½||cup peanut butter (see Note)|
A combination of peanuts and cashews is my favorite, but this is also good with almonds or hazelnuts. You can also use cashew butter, almond butter, or any other nut butter instead of peanut butter.
This content is from the Ellen Jackson collection.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite