We love our Hot Honey Peanut Butter Ice Cream so much! The flavors blend beautifully with a rich balance of salty, sweet, and spicy. While some of the weather lately has been appropriate for ice cream, the arrival of fall had us craving these flavors in an easier-to-eat package; enter Spicy Peanut Butter Popcorn. As always, we made this recipe with a nice level of heat that lingers after each bite thanks to the addition of Burns and McCoy Exhorresco. Chile heads will want to increase the amount of hot sauce by a 1/2 to 1 tsp.
Prep Time: enough time to pull ingredients out of the cabinets
Cook Time: 10 mins
Servings: 1 giant one (ha!)
Ingredients
6 c popped popcorn (we started with 1/3 c kernels + oil)
1/2 c honey
1/3 c sugar
1/2 c peanut butter (smooth or crunchy per your preferred)
1/2 tsp vanilla
1/2 tsp Burns and McCoy Exhoressco
1/8 tsp salt
Directions
1. Prep popcorn if not already popped. Let cool in a large bowl.
2. Place honey, sugar, and peanut butter is a sauce pan, and stir over medium heat until items are combined and sugar is fully dissolved.
3. Remove peanut butter mixture from heat and stir in vanilla, hot sauce, and salt.
4. Immediately pour sauce over popcorn and stir until well distributed.
Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.
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