Prep: 5 minutes
Cook: 15 minutes
Cool: 30 minutes
Makes 24 bars
One and a half cups regular oats (such as Quaker)
1 cup unsalted, dry-roasted peanuts
12 cups popcorn (without salt or fat)
Half cup unsalted butter
1 cup light brown sugar
5 tablespoons honey (preferably a mild flavor such as clover)
Half teaspoon kosher salt
Quarter teaspoon vanilla extract
1 and one half cups raisins
1. Preheat over to 350°.
2. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool oats and peanuts 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 pay sprayed with cooking spray.
3. In a medium saucepan, combine butter, sugar, and honey. Place the saucepan over medium heat and stir with a heat-resistant spatula until the mixture comes to a boil. Then boil the mixture for 1 ? minutes. Remove the saucepan from the heat and stir in salt and vanilla.
4. Pour hot syrup over popped corn and stir with spatula (same one used above) until corn is well coated. Stir in reserved oats and peanuts, plus raisins. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
5. Turn out the cooled mixture onto a large cutting board; cut into 24 equal squares. Store in an airtight container for up to 3 days. (Serving size: 1 bar)
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