Peanut Butter Chocolate Popcorn

How to Make Peanut Butter Chocolate Popcorn

1. 1

   Step 1: Pop the kernels on the stovetop

   Heat the neutral oil in a large, heavy-bottomed pot over medium-high heat. Add three test kernels; when they pop, add the remaining 1/2 cup kernels, cover, and shake the pot occasionally until popping slows to 2–3 seconds between pops (2–3 minutes). Remove from heat and transfer the popped corn to a large, uncovered bowl, discarding any unpopped kernels.

   For this step

   • 1/2 cuppopcorn kernels
   • 2 tbspneutral oil (vegetable or canola)
   
2. 2

   Step 2: Make the peanut butter–chocolate glaze

   In a medium saucepan over low heat, melt the butter; whisk in the peanut butter and light corn syrup until smooth and combined. Remove from heat, stir in the chocolate chips and vanilla, and keep stirring until the chocolate is fully melted and the mixture is glossy and pourable. (You may microwave in 20–30 second bursts, stirring between, if you prefer.)

   For this step

   • 2 tbspunsalted butter
   • 3/4 cupcreamy peanut butter
   • 1 cupsemisweet chocolate chips
   • 2 tbsplight corn syrup
   • 1 tsppure vanilla extract
   
3. 3

   Step 3: Coat the popcorn

   Pour the warm peanut butter–chocolate glaze over the popped corn in the large bowl. Using a rubber spatula, gently fold and toss the popcorn until it is evenly coated in an even layer of glaze. Sprinkle the fine sea salt over the popcorn and toss once more to distribute the seasoning.

   For this step

   • 1/2 tspfine sea salt
   
4. 4

   Step 4: Set into clusters

   Immediately spread the coated popcorn in an even layer on a parchment-lined baking sheet, breaking up large clumps so it sets as loose clusters. Let cool at room temperature for about 20–30 minutes until the glaze firms; then break into bite-sized clusters.
   
5. 5

   Step 5: Store and serve

   Serve as a snack or movie treat — each serving is about 2 cups. Store cooled popcorn in an airtight container at room temperature for up to 3 days (or freeze for longer).
   

1. Heat the neutral oil in a large, heavy-bottomed pot over medium-high heat. Add three test kernels; when they pop, add the remaining 1/2 cup kernels, cover, and shake the pot occasionally until popping slows to 2–3 seconds between pops (2–3 minutes). Remove from heat and transfer the popped corn to a large, uncovered bowl, discarding any unpopped kernels.
2. In a medium saucepan over low heat, melt the butter; whisk in the peanut butter and light corn syrup until smooth and combined. Remove from heat, stir in the chocolate chips and vanilla, and keep stirring until the chocolate is fully melted and the mixture is glossy and pourable. (You may microwave in 20–30 second bursts, stirring between, if you prefer.)
3. Pour the warm peanut butter–chocolate glaze over the popped corn in the large bowl. Using a rubber spatula, gently fold and toss the popcorn until it is evenly coated in an even layer of glaze. Sprinkle the fine sea salt over the popcorn and toss once more to distribute the seasoning.
4. Immediately spread the coated popcorn in an even layer on a parchment-lined baking sheet, breaking up large clumps so it sets as loose clusters. Let cool at room temperature for about 20–30 minutes until the glaze firms; then break into bite-sized clusters.
5. Serve as a snack or movie treat — each serving is about 2 cups. Store cooled popcorn in an airtight container at room temperature for up to 3 days (or freeze for longer).