Ingredients
1/2 cup light brown rice syrup
1/4 cup natural peanut butter
1 tsp pure vanilla extract
1 1/2 cups dry roasted peanuts
Instructions
Mix together over medium heat:
1/2 cup light brown rice syrup
1/4 cup natural peanut butter
Remove from heat, and add:
1 tsp pure vanilla extract
1 1/2 cups dry roasted peanuts
Mix well. In a large mixing bowl pour syrup mixture over 18 cups of air-popped popcorn, and stir until evenly coated.
Cover a cookie sheet with parchment paper, and spread coated popcorn evenly across the tray.
Bake at 250º for 30 minutes. Can store in an air-tight container for up to 1 week.
