Sooo…first of all, if you don’t have one you just have to invest in a popcorn popper! I’ve found that very few children have a clue that popcorn can be made outside of the microwave, and they are fascinated when they can actually watch it pop.
So….in my quest to create memories for my granddaughter, Presley, I chose to make this recipe simply so that she had the experience of popping corn in the old air popper. Remember those?
I’m not going to tell you that this is my best popcorn recipe (will post that another time), but it is the easiest and very kid friendly.
3 Quarts Popped Popcorn (Be sure to take out the kernels.)
1 Cup Sugar
1 Cup Maple Syrup
1 Cup Peanut Butter
1 Teaspoon Vanilla
Melted chocolate to taste
Butter large cookie sheets or cake pans.
Pop corn into a large container. Move popped corn to another large container, leaving the kernels behind.
Combine sugar and syrup in a large saucepan. Bring to hard boil and allow to boil for about two minutes. Remove from heat and stir in peanut butter and vanilla. Stir well.
Quickly pour mixture over the popcorn, stirring very, very well.
When all is coated, pour onto cookie sheets or pans, or buttered wax paper. Spread as thinly as possible and allow to dry a bit while you melt your chocolate.*
Use any chocolate you like. White chocolate is really good on this popcorn. On this day, Presley and I used what I had, semi-sweet chocolate chips. We probably drizzled about 1/4 cup over this recipe.
We think that there is a delicious taste to this corn. The only thing I do not like is that it does not get as dry as my carmel corn recipe does. Of course, that doesn’t seem to matter since this one tends to be eaten as soon as we can get it ready.
*Of course, if you prefer you can roll tightly into balls and make popcorn balls.