18 cups air-popped.
1/4 c. maple syrup
1/4 c. creamy all natural peanut butter
1/2 c. honey
1/2 t. salt (leave out if salted peanut butter)
1 1/2 c. dry roasted peanuts (pecans or almonds can be used)
Preheat oven to 250° F.
Mix maple syrup, creamy all natural peanut butter, honey and salt in sauce pan over med heat.
When creamy, add and stir to coat: dry roasted peanuts.
Pour mixture over popcorn and stir to completely coat.
Transfer to 2 large baking pans, and bake for 30 min.
Cool for 20 min, break into pieces and serve.