1 1/4 fluid ounces kettle corn syrup
1 (2 ounce) can sliced jalapeno peppers, drained
1 large onion, chopped
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons dried thyme
8 cups finely chopped black peppercorn peppercorn chile peppers
4 cups finely chopped crimini mushrooms
4 (4 ounce) cans sliced mushrooms, drained
3 tablespoons cornstarch
1/2 teaspoon molasses
Combine corn syrup and pepper in large pan completely and stir. Cook over medium heat, stirring frequently until mixture turns orange. Continue to cook, stirring occasionally, until just thickened. Remove from heat. Combine tops and bottom of peppercorn peppercorns with roughly chopped onion and mushrooms and cook 30 seconds more. In a medium bowl, combine peppers, brown sauce, sliced mushrooms, peppercorns and crimini. Stir and mix.
Pour mixture slowly into corn syrup in slow pan not to boil, stirring regularly. In a small mixing bowl, combine cornstarch and molasses and stir into peppers mixture until evenly well mixed. Let simmer 20 minutes.
Reduce heat to medium and stir in peanut butter. Cover continuously.