Ingredients
12 cups popped popcorn
4 cups miniature pretzels
2/3 cup sugar
1/2 cup honey
1/2 cup light corn syrup
2/3 cup creamy peanut butter
1 teaspoon vanilla extract
4 cups chocolate-covered peanuts
Method
Sources
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Gear-driven stovetop popper — movie-theater popcorn at home
Vintage-style popcorn machine — movie theater popcorn at home
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Gear-driven stovetop popper — movie-theater popcorn at home
Vintage-style popcorn machine — movie theater popcorn at home
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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In a large bowl, combine popcorn and pretzels; set aside. In a small saucepan, combine the sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15x10x1-in. baking pans. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely.