MSCD 12-month recipe
1 cup (unpopped) popcorn kernels
4 Tbs. butter
½ cup honey
1 cup peanut butter
1 tsp. cinnamon
3 cup raisins
Pour enough oil into a large pot to fill to a ⅛-inch depth. Place 1 popcorn kernel into the oil and place pot over medium high heat. When kernel pops, add remaining kernels. Place lid on pot and shake side-to-side until popping ceases. Be careful not to overcook. Pour popcorn into an extra-large bowl, removing any unpopped kernels. Stir raisins into popcorn.
Melt butter in a saucepan over medium-low heat. When butter is melted, stir in honey, peanut butter, and cinnamon. Continue to stir and slightly warm until mixture is smooth, then drizzle over popcorn and raisins. With a large spoon, slowly stir peanut butter mixture into popcorn until all of the popcorn is lightly coated.
Lightly oil or butter a 9×13-inch casserole dish. Place popcorn mixture into the dish, a small amount at a time, smashing the mixture to fit in the dish. Cover with plastic wrap and refrigerate for 1 hour. Slice or scoop and serve.
Note: Change this treat any way you like by trying different nut butters or different dried fruit combinations. You can also toss in a cup of your favorite chopped nut for added crunch.
by Laura Schroeder