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Wednesday, September 29, 2010

Cashew Butter-Honey Popcorn

16 cups Vogel® Popcorn, popped
1 cup sugar
1 cup Honey (#1307)
1 cup Jif® Creamy Peanut Butter (#2913)
1 cup Honey Roasted Cashews (#4595)

Place popped corn in a very large pan; set aside. Combine sugar and honey in a heavy saucepan over medium heat. Bring to a boil, stirring constantly; cook for five minutes. Remove from heat; stir in Peanut Butter and Cashews. Pour over popcorn; toss to coat. Pour onto parchment paper (#1153) and cool completely. Break apart and store in airtight containers. Makes about 20 cups.

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