This chocolate peanut butter popcorn is so easy to make from home!  This popcorn is perfect for movie night, game day, or any day really.  I know I could eat a big bowl every day.  It's super addicting!  :)  Not a fan of peanut butter?  No problem just substitute it with almond butter.


It's so easy that after making it once I'm sure it will be you go to make for a snack, party, gift, bake sales, road trips, or a pot luck.  The best part about this is you can make this way ahead and in large batches (just double or triple the recipe) easily if needed and it's kid friendly and gluten free.

If I had thought of this before I had hosted Thanksgiving this year I soooo would have made this.  I would have made a huge batch (enough to snack on before Thanksgiving and to serve before we eat) a week ahead.  I think it would have been a huge hit.  So if your hosting a party (Christmas, New Years, Super Bowl, etc.), or are asked to bring something for a party you should so try this.

Start with some air-popped popcorn. Don’t have a popcorn maker? No problem!  Check out Sally's Baking Addiction's way to make popcorn in the microwave with a paper bag.  Or you can use already popped popcorn like I did.

Preheat the oven to 200F degrees. Combine the honey, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 2 minutes.  Remove from the heat and quickly stir in the peanut butter,  If not smooth enough after stirring you can use an immersion blender (make sure to rinse your blender with hot water immediately after blending for easier clean up), then add the baking soda and vanilla extract.
 

Place 1/2 the popcorn (4 cups) into a large bowl salt if not already salted and add 1/2 the peanut butter mixture. Pour the peanut butter caramel over the popcorn and stir gently until all the kernels are coated. 

Bake for 1 hour, stirring every 20 minutes.  Allow to cool on the pan and break apart large clusters if desired. 

Melt 1/2 cup of chocolate chips and about 1 Tablespoon of peanut butter you can melt it on the stove top or microwave be careful not to scorch it.  Stir until chocolate is smooth and use a spoon (this is how I did mine) or plastic baggy with the corner cut to drizzle the chocolate over the peanut butter caramel popcorn.  

I used my fridge but you can use your freezer too where it will set faster if your in a hurry

If possible place the baking sheet in your fridge or freezer to set the chocolate faster.  Leave on the baking sheet until chocolate is set (is hard when you touch it).  After the chocolate is set place in an air tight container; it will stay fresh for up to 2 weeks. 

Chocolate Peanut Butter Popcorn 

Ingredients 

• 8 cups popped salted popcorn (I used GH Cretors simply salted organic popcorn)
• 3 Tablespoon pasture raised butter
• 4 Tablespoons or 1/4 cup of organic (PB is high in pesticides) crunchy Peanut butter (can sub with almond butter). 
• 4 tablespoons or 1/4 cup of honey (I used raw honey from our local farmers market).
• pinch of sea salt or pink salt (optional)
• 1/2 tsp pure vanilla extract 
• 1/2 tsp cream of tarter
• 1/2 tsp baking soda
• 1/2 cup chocolate chips melted (I used dark chocolate chips)

Directions

1. Preheat the oven to 200F degrees.
2. Combine the honey, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 2 minutes.  Remove from the heat and quickly stir in the peanut butter,  If not smooth enough after stirring you can use an immersion blender (make sure to rinse your blender with hot water immediately after blending for easier clean up), then add the baking soda and vanilla extract.
3. Place 1/2 the popcorn (4 cups) into a large bowl salt if not already salted and add 1/2 the peanut butter mixture 
4. Pour the peanut butter caramel over the popcorn and stir gently until all the kernels are coated.
5. Spread the popcorn out onto 1 large baking sheet lined with parchment paper (optional makes clean up easier). Repeat this step with the rest of the popcorn.
6. Bake for 1 hour, stirring every 20 minutes.  Allow to cool on the pan and break apart large clusters if desired.  
7. Melt 1/2 cup of chocolate chips and about 1 Tablespoon of peanut butter you can melt it on the stove top or microwave be careful not to scorch it.  Stir until chocolate is smooth and use a spoon (this is how I did mine) or plastic baggy with the corner cut to drizzle the chocolate over the peanut butter caramel popcorn.  
8. If possible place the baking sheet in your fridge or freezer to set the chocolate faster.  Leave on the baking sheet until chocolate is set (is hard when you touch it).  
9. After the chocolate is set place in an air tight container; it will stay fresh for up to 2 weeks.

Disclamer: GH Cretors supplied me with a free sample to review that was used in this recipe.

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