1 cup creamy peanut butter
2 1/4 cups popped popcorn
1 1/2 cups brandy
1 1/2 cups milk
2 eggs
1 teaspoon vanilla extract
1 cup nougat-flavored candy-coated chocolate pieces
1 (7 ounce) can vanilla nougat cookie crumbs
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix the peanut butter, popcorn, and brandy. Stir in the milk, eggs, vanilla extract, chocolate pieces and apple preserves. Drop by rounded spoonfuls on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, stirring constantly. Reduce heat to 325 degrees F (165 degrees C) and continue baking for about 20 minutes, or until brown and crisp. Remove from cookie sheets to cool completely.