Devil Corn

Devil Corn

Prep Time: 1 hour, 15 minutes

I got the original recipe at a school event and improved it by using almonds and pecans in mine instead of peanuts. I never did like the original name either: Poppy's Big Move. When a friend came to visit and tasted this, he renamed it for me to Devil Corn because of its addictive quality... you can't stop eating it.


  • 3 bags microwave Popcorn, popped and sorted
  • 2 Cups Nuts, broken (I use a mix of Pecans and Almonds)
  • 3 Cups Crisp Rice cereal
  • 1 ½ lb. (24 oz.) White Almond Bark coating
  • 3 Tbsp. Peanut Butter


  1. Pop corn in microwave. Carefully sort out all unpopped kernels and place in very large bowl.
  2. Add nuts and cereal; set aside.
  3. Place almond bark and peanut butter into a microwaveable bowl. Cook for 1-2 minutes at a time until soft enough to stir.
  4. Pour over remaining ingredients. Stir well to coat. Pour onto foil or waxed paper.
  5. Let cool, then break apart. Store in metal canister to keep crisp.


Don’t double this recipe. Make separate batches.

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