I hope you guys all had a great Thanksgiving spent with the people you love. I spent mine with friends and all the food everyone brought was really amazing. I think it’s fair to say that I ate the most at Thanksgiving out of everyone but when it came to dessert I didn’t really eat that much. I made all of the pies and when I make a dish sometimes I don’t eat much of it because I’m too busy thinking, “Oh, I should have cooked that longer. That pie needed more filling…”
But the next day I went to the gym and ran my buns off…
…and then came home and ate pie.
I repented and had an egg white omelet for lunch.
…and then I ate more pie.
Friday I did not feel like fighting the crowds so I opted to stay home and have movie night with the kids. I made this peanut butter popcorn that was sent to me by a reader, Jennifer. Her mom has been making it since she was a kid. I loved it. It has just enough peanut butter flavor with the texture of caramel corn (which I just realized I haven’t posted yet on this blog). I actually forgot to add the peanuts and added them after I took this picture. It’s great without peanuts too. Just to warn you it’s terribly addicting.
On Wednesday I will be kicking off our Virtual Cookie Exchange with 12 Days of Christmas Cookies! I have some fabulous food blogger friends lined up to share some of their favorite holiday cookies as well as some from yours truly.

Peanut Butter Popcorn

5 from 1 vote
This peanut butter popcorn is so great. It has the crunchy texture of caramel corn with just a slight peanut butter taste.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16 servings


  • 1/2 cup unpopped popcorn or 16 cups popped popcorn, I used 2 bags of microwavable popcorn
  • 1 1/2 cups dry-roasted peanuts
  • 1 cup sugar
  • 1/2 cup honey
  • 1/2 cup corn syrup
  • 1 cup peanut butter
  • 1 teaspoon vanilla


  • Pop corn and remove any unpopped kernels. Place in a large bowl and stir in peanuts. (Jennifer pops hers in a 9X13 pan and keeps it warm in a 250 degree oven)
  • In a heavy saucepan, combine sugar, honey and corn syrup. Bring mixture to boiling, continue boiling for 1-2 minutes, stirring constantly. Do not boil too long or your popcorn will be rock hard. Remove from heat.
  • Stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat. Serve warm or a room temperature.


Source: Jennifer Francis from Crafty Dr. Mom
Cuisine: American
Course: Snack