Spicy Peanut Butter Popcorn

I wanted to capture the taste of a Thai Peanut sauce and combine with popcorn. You can easily adjust the heat value, by increasing or decreasing the cayenne pepper. You can easily cut this recipe in half.

4 qts of Rose Creek Popcorn, popped                                           
1/2 c light corn syrup
1/2 c peanut butter
1/4 c granulated sugar
1/2 c water
1 garlic clove finely minced
1 tbs fresh grated ginger (or 1/2 tbs ground ginger)
1/2 tsp cayenne pepper (more or less to taste)
1 tsp soy sauce
1 tsp cream of tarter
1/4 tsp baking soda
4 tbs butter


Preheat oven to 300 degrees F. Lightly butter a large baking sheet pan; set aside.

Place the popcorn in a large bowl; set aside.

In a large pan place the sugar, syrup, water, ginger and cream of tarter. Bring to a boil, stirring gently. Boil until it reaches 240 degrees on a candy thermometer(soft ball stage).

Remove from heat and stir in the peanut butter, soy sauce and garlic. Stir well then add in the butter, cayenne and baking soda. Stir well, then pour over popcorn. Stir all ingredients to coat well.

Spread out onto the prepared baking sheet. Bake in 300 degree F for 20 minutes, stirring every 5 minutes.

Remove from oven and let cool, stirring often to prevent sticking. Makes a great snack.