Christmas Peanut Buttered Corn
Author: Chef Brad
  • 1 ½ to 2 cups popcorn kernels (8 cups of popped corn)
  • 1 cup sugar
  • ½ cup Xagave or honey
  • ½ cup light corn syrup (Karo)
  • 1 cup peanut butter (chunky or creamy)
  • 1 teaspoon vanilla
  • Coconut
  1. Pop the corn kernels and place in a large bowl or roasting pan. Make sure it is large enough to allow the entire mixture to be well mixed without spilling. Keep popcorn warm in a 250 degree oven if not using it for a few minutes.
  2. Butter the sides of a heavy 1 ½ quart saucepan. Combine sugar, honey, and corn syrup in a pan. Bring mixture to boil, stirring constantly. Boil hard for 2 minutes. Remove from heat.
  3. Stir in the peanut butter and vanilla and mix until a uniform consistency. Pour hot mixture over warm popcorn. Mix thoroughly to coat all popcorn. Allow to cool.
  4. If you'd like, you may add 1 to 1 ½ cups of nuts.
Recipe by Chef Brad America's Grain Guy at