Kettle corn is one of the most famous representatives of the irresistible sweet-and-salty flavor combination.
For a fail-proof and delectable twist on the classic snack, stir up a bowl of peanut butter popcorn.
Some recipes used corn syrup or honey to create a sweet coating.
While I support that corn, this isnt what I want.
I like popcorn for its mindless munchability.
Pouring it into a loose mound and snapping a couple crunchy clouds while I watch a movie.
A sticky, molar clinging, peanut-flavored caramel is rarely my mood.
So I developed a simple, light, non-sticky peanut butter coating.
It ended up being so easy that its hard to believe more steps arent needed.
If you like peanut butter even a little bit, this popcorn is for you.
Make your popcorn as you like it
This works with air popped, microwaved, or stove-top popcorn.
Set it aside for a moment.
Add a pinch of salt, a tablespoon of powdered sugar, and peanut butter.
it’s possible for you to use regular peanut butter or peanut powder.
Stir the mixture with a spoon until smooth and turn off the heat.
Peanut powder requires about a tablespoon more butter than regular peanut butter does.
And while peanut butter is naturally oily, its not enough to turn into a sauce on its own.
Stir in the popcorn
Now add the popcorn.
This is why a large pot is best.
Stir the mixture with a wooden spoon, scraping along the bottom and corners of the pot.
Return it to the bowl and serve.
This popcorn is nutty, crunchy, salty, and finishes with a balancing sweetness from the powdered sugar.
As a happy surprise, the coating isn’t sticky.
It’s just enough to keep your fingers clean.
Below are measurements for both peanut powder (Iused PB2) and regular natural peanut butter.
I used smooth peanut butter, but why not try chunky peanut butter for more textural interest?
If I had had whole peanuts, I would have added a handful.
Stir in the peanut butter ingredient along with the powdered sugar and salt.
Once its smooth, turn off the heat.
Add the popcorn and stir, scraping the sauce at the bottom, until the popcorn is evenly coated.
Pour into a bowl and serve.
The popcorn will stay crunchy even after a couple hours at room temperature.
