Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one. Â They are so tasty.
1 1/2 cups rolled oats
1 cup unsalted, dry-roasted peanuts
12 cups popcorn (without salt or fat)
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins
Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.
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