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Whatchamacallit Popcorn


Description:

Makes about 8 cups


Ingredients:

  • 1/2 cup unpopped popcorn kernels (makes about 6 cups popped)
  • 2/3 cup brown sugar, packed
  • 2/3 cup light corn syrup
  • 3 Tbsp butter
  • 1 tsp salt
  • 1/2 cup creamy peanut butter
  • 2 cups Rice Krispie cereal
  • *optional 2-3 cups chopped Whatchamacallit candy bars
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 250°
  2. Line a large jelly roll or roasting pan with parchment paper.
  3. In a large bowl make your popcorn in an airpopper popcorn maker. Set aside.
  4. In a medium sauce pan combine brown sugar, corn syrup, butter and salt. Bring to a boil and let boil on medium heat for 3 minutes. Remove from heat and stir in peanut butter until smooth.
  5. Pour peanut butter caramel over top the popcorn and before mixing sprinkle the Rice Krispie cereal on top.
  6. THEN mix everything together, making sure the popcorn and cereal get coated in mixture.
  7. Spread popcorn into the prepared pan and bake for 1 hour, stirring every 15 minutes.
  8. When popcorn is done spread it out onto a parchment lined counter to cool, breaking apart large pieces.
  9. Sprinkle chopped candy bars evenly over top.
  10. Melt chocolate chips in a heavy zip-top container in 30 second increments, squeezing after each, until melted. Snip off the end of the bag and drizzle over top popcorn and candy bars.
  11. Allow chocolate to set completely.

Notes:

store in an airtight container for up to 3 days.

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