Peanut Butter Popcorn
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Popcorn coated in a smooth, warm blend of butter, crunchy peanut butter and oil. Best served right away, or set on a baking sheet for extra crunch.
Ingredients
- 2 quarts popped corn
- 2 tablespoons butter or margarine
- 1/3 cup crunchy peanut butter
- 1 teaspoon vegetable oil
Equipment
- mixing bowl
- baking sheet
Directions
- Place the popped corn in a large bowl.
- In a 1-pint glass measuring cup, put the butter, peanut butter, and oil.
- Cover with wax paper and microwave on HIGH for 1 minute, or until the peanut butter is very soft.
- Stir until smooth.
- Drizzle slowly over the popcorn in a thin stream, tossing as you pour, so it is evenly coated.
- Serve right away while warm. For extra crunch, spread on a baking sheet for a few minutes to firm up.
Notes
Airtight; at room temperature use within 1 to 2 days. If the kitchen is warm or it has sat out nearly 2 hours, refrigerate and use within 3 to 4 days.
Nutrition
Serving: 23g | Calories: 126kcal | Carbohydrates: 8.6g | Protein: 3.5g | Fat: 9.3g | Saturated Fat: 3.1g | Trans Fat: 0.1g | Cholesterol: 7.6mg | Sodium: 69mg | Potassium: 87mg | Fiber: 1.7g | Sugar: 1.2g | Vitamin A: 104IU | Vitamin C: 0mg | Calcium: 6.7mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; popped corn counted as air-popped popcorn, butter or margarine (the first choice counted), crunchy peanut butter counted as smooth peanut butter. Brands and portions vary, so use it only as an approximation.