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Saturday, February 18, 2012

Chocolate Peanut Butter Popcorn

I am probably the only person in the world that does not like the smell of popcorn cooking. I'm not sure why I have an aversion to it. I guess it could be that my mom used to make it a lot. A LOT!!! I sure do love my mom, but I found it horrible to smell the popcorn. Even now when I'm at work, I want to walk into the staff lounge with my nose plugged when someone has been popping popcorn. So for someone that doesn't like the taste and/or smell of popcorn, I wasn't sure what I was going to think of this snack. I needed to make something to take to church tomorrow and I had all these ingredients in my house. Turns out it's actually pretty tasty. The chocolate and the peanut butter hide the taste of the popcorn well in this one. Now if I could just get my  house to get "un-stinky" from cooking it lol.

 For popcorn:
8 cups popped popcorn
1/2 cup salted cocktail peanuts
1/2 cup corn syrup
1/2 cup sugar
1/2 cup peanut butter
1/2 cup milk chocolate chips

For topping: 
1/2- 1 cup milk chocolate chips
1 gigantic spoonful of peanut butter
(You can use whatever milk chocolate to peanut butter ratio you want here. I like to use a lot of peanut butter to cut down on the sweetness of the chocolate)
Preheat oven to 300°. Grease a large roasting pan. Combine popped popcorn and peanuts in the pan.
In a medium saucepan, melt together corn syrup and sugar. Stir until sugar is thoroughly dissolved. Add the chocolate chips and stir until melted. Add  the peanut butter and stir until mixed together.  
Pour over the popcorn in the pan and stir to coat it well.
Bake for 30 minutes, stirring frequently. (I stirred mine every 7 minutes). Put on wax paper and allow to cool down. 
In a saucepan, mix together the topping ingredients. (milk chocolate chips and peanut butter). Drizzle over the chocolate popcorn and let sit on the wax paper until the new chocolate topping has firmed up. (This can take anywhere from 15 minutes to an hour depending on the weather)
Break apart and enjoy.

*original recipe from:

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