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CHOPPY 
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PEANUT BUTTER CHOCOLATE POPCORN

MAKES 6 SERVINGS

1½ cups sugar

¾ cup corn syrup

2 tablespoons water

¾ cup creamy peanut butter

4 tablespoons unsalted butter

½ tablespoon baking soda

½ cup unsalted peanuts, toasted

3 cups freshly popped popcorn, warm

½ cup chocolate syrup

Combine sugar, corn syrup and water in a small saucepan set to low heat, stirring constantly until mixture begins to caramelize and turns amber in color, about 5 minutes. Add the peanut butter, butter and baking soda to the mixture and stir to combine. Remove from heat and set aside.

Place toasted peanuts and popcorn in large bowl and mix with enough peanut butter topping to coat thoroughly. Transfer to baking sheet, spreading into 1 even layer. Drizzle with chocolate syrup and cool 5-10 minutes. Cut popcorn into 6 equal servings and serve.

From Laurent Tourondel, chef of BLT American Brasserie

Nutrition facts per serving: 738 calories, 30 g fat, 9 g saturated fat, 20 mg cholesterol, 111 g carbohydrates, 12 g protein, 548 mg sodium, 4 g fiber



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