Loading ...By Lia Huber
These really should come with a warning … they’re somewhat irresistible. I enjoyed a couple of squares and had to send them to work with Christopher. He said I was quite popular that day. I’d suggest popping the corn on the stove in just a bit of Canola oil. It takes just a few minutes and has none of the preservatives or waste that microwaved popcorn does. This whole dish, in fact, comes together in minutes.
3 tablespoons butter
1-1/2 cup honey
1-1/2 cup peanut butter
1 teaspoon ground cardamom
12 cups popped popcorn, crumbled with your hands into smaller bits
coarse sea salt, like Maldon
1/2 cup mini semisweet chocolate chips
Lay a piece of parchment paper in a 9×13 baking pan, leaving a couple of inches to hang over the sides. Spray lightly with cooking spray.
Stir together butter, peanut butter, honey and cardamom in a saucepan over medium heat until melted. Pour over popcorn in an extra large bowl and stir to coat well.
Scrape into the pan and level quickly with an off-set spatula. Sprinkle chips evenly over the top, press gently into popcorn with an offset spatula and let sit for 4 minutes to melt slightly. Then spread with the offset spatula.
Let cool and cut into 30 squares.
Serves 30
