Peanut Butter Caramel Corn Recipe

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Pop 10 to 12 cups of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside.

Over medium heat, warm the honey and sugar together in a medium-sized saucepan. Stir occasionally.

Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and peanut butter and stir until smooth. Remove from heat.

Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters.

Spread the popcorn onto a prepared baking sheet and allow to cool for about 10 minutes before serving.

Popcorn remains fresh for up to 10 days covered at room temperature.