- Cook Time
- Prep Time
- 3 Tbsp canola oil 45 mL
- 1/2 cup popcorn kernels 125 mL
- 1 cup granulated sugar 250 mL
- 1 cup honey 250 mL
- 1 cup light peanut butter 250 mL
- 1 Tbsp vanilla extract 15 mL
- 2/3 cup craisins 150 mL
- 1/2 cup semi-sweet mini chocolate chips 125 mL
- 1 Tbsp hazelnut chocolate spread 15 mL
1 Pour canola oil into 4 qt. pot. Add popcorn, cover with lid left slightly ajar to allow stem to escape. Place pot over high heat. Cook popcorn until popping sounds slow. Remove from heat. Pour into large bowl.
2 Combine sugar, honey and peanut butter in large microwavable bowl. Stir ingredients together. Microwave on high power for 1 minute. Stir ingredients, and microwave 1 - 1 1/2 minutes more. Stir in vanilla. Pour over popcorn and mix well.
3 Press popcorn mixture into lightly oiled 9 x 13 inch (22 x 34 cm) pan. Press craisins into mixture. Melt chocolate chips in microwave, on high power, about 1 minute.
4 Stir to finish melting chips. Stir in hazelnut spread. Drizzle chocolate mixture over popcorn mixture and refrigerate to harden chocolate. Cut into squares to serve.