PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

¹⁄₄ cup unpopped popcorn kernels

³⁄₄ cup sweetened condensed milk

1 cup Honey Nut Chex cereal (or other gluten-free honey nut cereal)

³⁄₄ cup honey-roasted peanuts

1 tsp sea salt

2 tsp confectioners’ sugar

1. Place the steam rack in the inner pot. Place the popcorn kernels in a medium brown paper lunch bag, fold the top closed, and microwave on high for 2 minutes and 15 seconds, or until the popping begins to slow. Set aside.

2. Pour the condensed milk into a sealable glass canning jar, seal tightly, and place the jar on the steam rack. Add enough warm tap water to the inner pot to reach the same level as the condensed milk in the jar.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 35 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid. Wait 10 minutes before carefully transferring the jar from the inner pot to a heat-resistant surface. When the jar is cool enough to handle, remove the lid, and stir the sauce.

5. Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper. Spread the popcorn, cereal, and peanuts across the baking sheet. Evenly drizzle the caramel sauce across the corn, and then season with the sea salt.

6. Bake for 8 minutes, and then remove from the oven and allow to cool. Once cool, sprinkle the confectioners’ sugar over top of the popcorn. Toss gently to evenly coat the popcorn in the sugar.

7. Serve immediately, or transfer to an airtight container and store at room temperature for up to 2 days.

Caramel Popcorn Crunch