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Makes 16 servings


This Valentine popcorn recipe combines peanut butter coated popcorn, pretzel pieces, and cranberries for a rosy pink Valentine’s treat. Opt for a gluten-free variety of crispy corn cereal to make the recipe free of gluten.


4 cups crispy corn cereal squares (use a gluten-free variety to make the dessert free of gluten)
1 cup white baking chips
1 tablespoon EARTH BALANCE Original Buttery Spread
8 drops red food coloring
1 bag (7 oz each) ANGIE’S BOOMCHICKAPOP Sweet and Salty Kettle Corn
2 cups GLUTINO Pretzel Twists
1/2 cup PETER PAN Creamy Peanut Butter
3/4 cup confectioners’ sugar
1/2 cup dried cranberries



1.Line shallow baking pan with parchment paper. Place cereal in large bowl; set aside. Place morsels and EARTH BALANCE in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more, or until softened; stir until completely melted. Add food coloring; stir until blended. Spoon mixture over cereal; stir until well coated. Spread cereal mixture on pan, separating pieces. Refrigerate 5 minutes, or until firm.

2.Combine popped corn and pretzel pieces in an extra-large bowl. Place peanut butter in small microwave-safe bowl; microwave on HIGH 30 seconds, or until melted. Drizzle peanut butter over popcorn mixture; toss to coat. Place confectioner’s sugar in large resealable food storage bag. Add popcorn mixture; shake to coat.

3.Place popcorn mixture and coated cereal in large serving bowl. Add cranberries; toss gently to combine. Store leftovers in tightly sealed container.



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