Peanut Butter Chocolate Popcorn Recipe
Movie nights are better with snacks, and this Peanut Butter Chocolate Popcorn tastes like gourmet popcorn. It’s crunchy, sweet, and perfectly balanced with peanut butter and chocolate.
Servings: 8 servings
Calories: 355kcal
Ingredients
- 1/2 cup light corn syrup
- 1/4 cup brown sugar
- 5 tablespoons unsalted butter cubed
- 1/2 cup smooth peanut butter
- 1/4 tsp kosher sea salt
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 8 cup popcorn popped*
- 1/3 cup salted roasted peanuts
- 1/2 cup chocolate melting wafers melted**
Instructions
- Preheat your oven to 250 degrees Fahrenheit (121 degrees Celsius). Line a rimmed baking sheet with parchment paper or a silicone baking mat, and set it aside.
- In a large pot over medium heat, combine the light corn syrup and brown sugar, whisking them together. Bring the mixture to a simmer.
- Add the butter to the pot, whisking until it melts. Then, incorporate the smooth peanut butter, kosher sea salt, vanilla extract, and baking soda, whisking until the mixture is smooth and well combined.
- Remove from the heat and carefully stir in popcorn. Spread onto the prepared baking sheet, sprinkle peanuts over the top. Gently press with a spatula.
- Place the baking sheet in the preheated oven and bake for 30 minutes, stirring once at the 15-minute mark. After baking, let the popcorn cool for 20 minutes. Then, drizzle the melted chocolate over the top. Place the baking sheet in the refrigerator for 15 minutes to allow the chocolate to set. Once set, remove and break the popcorn into chunks.
Notes
*I used mushroom popcorn kernels, also known as "jumbo" popcorn kernels, for their round shape and better coating coverage.
**Ghirardelli melting wafers set better than chocolate chips or baking bars.
STORE Peanut Butter Caramel Popcorn in an airtight container or resealable bag at room temperature for up to one week, keeping it in a cool, dry place away from moisture. For longer storage, FREEZE it in a sealed, freezer-safe bag or airtight container for up to two months.
To refresh the texture, spread the popcorn on a baking sheet and REHEAT it in the oven at 250°F (121°C) for 5–7 minutes, then let it cool completely before serving.
Nutrition
Serving: 8serving | Calories: 355kcal | Carbohydrates: 40g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 226mg | Potassium: 186mg | Fiber: 3g | Sugar: 29g | Vitamin A: 240IU | Calcium: 25mg | Iron: 1mg
