Peanut Butter Cashew Popcorn ~ Ooey, Gooey Peanut Butter Sauce smothering popcorn and cashews!
Anyone else want to dive head first into that bowl like I may have? It’s ok, you can make this yummy popcorn in a few minutes and then dive right in!
Around the holidays I get all ambitious and think I’m going to bake up a ton of treats and impress the pants off everyone. Then you know what happens? Life. I manage to get a few things made, my ambition runs out, things come up and I don’t have enough treats for all the holiday get togethers! *SIGH*
You know what’s really bad about this? Everyone knows I’m a food blogger by now and when I walk in the door they seem to expect greatness. Some days it’s hard to live up to all the hype! So I’m always thankful when I come up with super simple treats like this Peanut Butter Cashew Popcorn that when I’m crunched on time I can make in a jiffy. Best part is no one knows that it didn’t take much time and they are still impressed!
I found this amazing treat in the Gooseberry Patch Hometown Harvest Cookbook. I adore that cookbook. It’s stuffed full of all kinds of treats and eats like this one that have been tried by people just like you and I and often times passed down through the generations. That’s when you know a recipe is a true *keeper*!
You know what else is pretty awesome. I have a chance for you to win one of those amazing Hometown Harvest Cookbooks right here on the blog! So when you are in a pinch around the holidays you have a ton of amazing recipes, other than mine of course, that you can go straight too and impress everyone!
Peanut Butter Cashew Popcorn
- 6 qts popped popcorn
- 3 c. cashews
- 2 c. sugar
- 1 c. light corn syrup
- 1 c. honey
- 2 c. creamy peanut butter
- 1 tsp vanilla extract
- In a large bowl combine popcorn and cashews; set aside.
- In a saucepan combine sugar, corn syrup and honey. Bring to a rapid boil and boil for 2 minutes. Remove from heat; add peanut butter and vanilla. Stir until smooth. Pour over popcorn mixture and stir to coat.
- Pour popcorn mixture out onto wax paper and let cool. Store in an airtight container.
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