World Series Popcorn

A reader has just reminded me that popcorn is the ultimate World Series’ snack. Although I love Sister Mabel’s Caramel Corn, this excellent popcorn also ranks high, whether you’re watching the Cards wallop the Sox, the Sox slam the Cards, or you’re just getting into the mood for Halloween.

World Series Popcorn:

3 qt. (12 c. or 3 L) freshly popped popcorn (see Note)

1 c. (250 mL) granulated sugar

2/3 c. (160 mL) light corn syrup

2/3 c. (160 mL) chunk-style peanut butter 

1 tsp. (5 mL) vanilla extract

½ tsp. (2.5 mL) baking soda

Preheat oven to 275 deg. F. Place popped corn in large roasting pan. In large, heavy saucepan, stir sugar and syrup together over medium-low heat. Cook until mixture boils, stirring constantly. Stir in peanut butter. Cook without stirring 5 min. longer. Remove from heat. Stir in vanilla and baking soda. Mixture will foam and rise in pot. Immediately pour over popcorn, stirring gently with 2 nonstick spoons or spatulas until popcorn is well coated.

Bake, uncovered, 45 min., stirring every 10 min. to coat popcorn. At end of baking time, transfer to one or two parchment-lined baking sheets, using a spoon to spread popcorn out to cool. 

Note: This recipe requires 6 tbsp. (90 mL) popcorn kernels (2 tbsp. (30 mL) kernels yields 4 c. (1 L) popped corn). 

Got a hot air popper? Get one!

Watch it pump out fat-free corn in minutes!

Transfer popcorn to roasting pan. Set aside.

Let sugar and corn syrup come to the boil on medium-low, 
stirring constantly. Add peanut butter and ...

… Continue boiling 5 min. without stirring.

Quickly stir in vanilla extract ...

… Before stirring in baking soda.

Mixture will foam and rise.

Stir every 10 min. during baking to distribute syrup.

Cool on baking sheet. Mixture will be glossy and crunchy.