Perfect for a quick & easy dessert to serve many people. The "topping" can be made up to a week in advance and stored in refrigerator. Just heat it up and toss with freshly popped popcorn. This can also be easily made into popcorn balls to sell at bake sales.
1 stick Challenge Butter
1/4 cup peanut butter
1/2 cup honey
1/2 cup sugar
1 tsp. cinnamon
1 tsp. pure vanilla
1 1/2 cups toasted pecan halves
1/2 cup toasted sliced almonds
1 cup toasted coconut
2 bags of 3.3 oz. plain microwave popcorn
No nutrition information available
Pop the popcorn
Combine butter, sugar, honey, peanut butter, cinnamon and vanilla in a 2 qt. pot
Cook and stir on medium heat just until simmering boil
Lower heat and stir for about 1 minute allowing sugar to dissolve
Stir in nuts and coconut
Put popcorn in LARGE, family size, bowl. Try not to let unpopped kernels sneak in.
Pour the nuttery, buttery mixture over popcorn. Lightly toss until popcorn is completely covered.
Sometimes we butter up our hands, grab a fistful and mold into popcorn balls! ENJOY!