Ingredients

• 8 cups popped Yellow Popcorn (100 g, about ½ cup unpopped)
• 1 cup Light Corn Syrup (237 mL)
• ½ cup Thai Hot Chili Oil (118 mL)
• ¼ cup Creamy Peanut Butter
• 1 package Peanut Butter Homestyle Granola (312 g)

Instructions

1. Preheat oven to 250°F.
2. Pop popcorn according to package directions and remove all unpopped kernels. Place popped popcorn and granola in a large roasting pan. Place the pan in the oven to keep everything warm while you make the sauce.
3. Cook corn syrup, Thai chili oil and peanut butter in a medium saucepan over medium heat, stirring occasionally. Once the temperature reaches 230-235°F on a candy thermometer, allow the mixture to cook for an additional 3 minutes.
4. Immediately pour the mixture over the popcorn mixture. Stir well to evenly coat.
5. Bake mixture at 250°F for 1 hour, stirring every 15 minutes. Allow to cool completely, then tap the pan on the countertop to break into clusters.