Peanut Butter Cup Popcorn
8 C. popped popcorn (1/3 C. unpopped), tossed w/2 T. butter and some salt
1/2 C. honey
1/2 C. sugar
3/4 C. peanut butter
1 tsp. vanilla
3 squares chocolate almond bark (6 oz.)
1 C. Reece's peanut butter cups minis
Put popcorn in a large bowl. Line a cookie sheet with parchment paper.
In a small saucepan, combine honey and sugar. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and add peanut butter and vanilla. Stir until combined. Pour peanut butter mixture over popcorn. Gently toss with a wooden spoon until popcorn is coated. Spread on prepared baking sheet. Drizzle popcorn with melted almond bark. Cool completely and stir in mini peanut butter cups.
Caramel Cinnamon Roll Popcorn
12 C. popped popcorn (about 1/2 C. unpopped), tossed w/3 T. butter and some salt
1 C. pecan pieces
1 C. brown sugar
3/4 tsp. cinnamon
1/2 C. butter, cubed
1/4 C. light corn syrup
1 tsp. vanilla
2 squares vanilla almond bark (4 oz.)
3/4 C. caramel pieces (I cut normal caramels into fourths and this seemed to be the perfect size)
Preheat oven to 275. Line a cookie sheet with parchment paper. Place popped popcorn and pecans in a large bowl.
In a large bowl, combine brown sugar and cinnamon. Add cubed butter and corn syrup. Microwave on high for 30 seconds and stir. Microwave for 4 more minutes, stirring halfway through. Stir in vanilla. Pour mixture over popcorn and toss gently with a wooden spoon until popcorn is coated. Spread popcorn mixture onto prepared baking sheet. Bake for 20 minutes, stirring halfway through. Melt almond bark; drizzle over popcorn and let cool completely. Break popcorn into pieces and stir in caramel pieces.
*I made both of these. I thought they were both delicious, but the cinnamon roll one is sort of divine.