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• 2 quarts popped Orville Redenbacher's® Gourmet® Popping Corn
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 3 tablespoons favorite fruit jam or jelly

Using a Presto® Popcorn Popper, pour popcorn into the unit and pop as directed. Remove any unpopped kernels. Measure 2 quarts popped corn into a large bowl; set aside. In medium saucepan, over medium-high heat, bring corn syrup to a boil and boil for 3 minutes, stirring slowly; remove from heat. Stir in peanut butter. Working quickly, pour peanut butter mixture over popcorn, tossing gently to coat. Allow to cool 10 minutes. Roll popcorn mixture into 18 2-inch balls. Press thumb firmly into center of each ball. Fill each cookie center with 1/2 teaspoon jam or jelly. Store in airtight container.
Makes 18 cookies

Variation: Substitute chocolate kisses for jam in each cookie center.