The Recipe
Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)
COOK TIME : 30 minutesPREP TIME : 5 minutes
From Food.com
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Ingredients
DESCRIPTION
I got an insane deal on my favorite rice cakes (plain, unsalted), and bought two cases. After the first case was finished, I noticed that I had quite a bit of leftover rice cake crumbs. They are very similar to popcorn in texture, so with Peanut Butter Popcorn as my guide, I made this corn-free version of "popcorn." Of course, you can use popcorn too! I originally posted the recipe on http://www.onefrugalfoodie.com.
INGREDIENTS
- 1/2 cup light corn syrup or 1/2 cup agave nectar
- 1/3 cup brown sugar, firmly packed or 1/3 cup sucanat
- 1/2 cup creamy peanut butter or 1/2 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 1/8-1/4 teaspoon salt (omit if using salted popcorn or salted peanut butter)
- 1/2 teaspoon ground cinnamon
- 8 cups plain rice cakes, just the crumbs or 8 cups popped popcorn
DIRECTIONS
NUTRITION
| Calories | 192 | 10% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 29 | 10% | |
| Fat | 8 | 10% | |
| Protein | 4 | 8% |
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