- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup salted sunflower kernels
- 4 quarts popped popcorn
- In a large 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. pans. Cut into bars. Store in a Ziploc® Fresh Shield® Twist ‘n Loc® Container Yield: 4 dozen.
Originally published as Sunflower Popcorn Bars in Taste of Home Cooking School Collection Spring 2010, p62
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