20cupspopped popcorn, about 2 bags of popcorn (or ½ cup kernels)
2 1/2tablespoonsbutter
2/3cuppacked brown sugar
2/3cuplight-colored corn syrup
1/2teaspoonsalt
1/2cupcreamy peanut butter
1teaspoonvanilla extract
1cuphoney roasted peanuts
2cupspeanut butter chips
1/2tablespoonvegetable shortening
2/3cupsemi-sweet chocolate chips
Instructions
Preheat oven to 250° F. Place popcorn in a large bowl. Spray two large shallow baking dishes with non-stick cooking spray.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 3 minutes. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn, stirring to coat.
Transfer coated popcorn in the prepared baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely then break into pieces. Stir in peanuts.
In a microwave-safe bowl, combine the peanut butter chips and vegetable shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over the popcorn and toss to combine.
In a microwave-safe bowl, melt the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, stirring every 30 seconds). Transfer to a Ziploc bag and cut a small corner of the bag and drizzle over the popcorn. Place the two pans in the refrigerator until chocolate has hardened. Break into small pieces and serve.