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Ingredients25 m servings
Original recipe yields 48 servings
- In a saucepan over medium heat, bring the sugar, corn syrup and honey to a boil, stirring often. Boil for 2 minutes. Remove from the heat; stir in the peanut butter, butter and vanilla until smooth. Add sunflower kernels.
- Place popcorn in a large bowl. Add syrup and stir to coat. Press into two greased 13-in. x 9-in. x 2-in. baking pans. Cut into bars. Store in an airtight container.
- Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
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