Dark Peanut Butter and White Chocolate Popcorn
Stovetop popcorn is a great way to go. Not only is it incredibly simple, but also when using stovetop popcorn you won’t have to worry about the questionable additives in the microwave variety. Each recipe requires this as a base.
- Servings: 2-4 people
- 1/2 unpopped popcorn kernels (yields 8-10 cups, popped)
- 3 tablespoons oil
- 2 tablespoons butter
- Salt, to taste
- 1/2 cup semi-sweet chocolate
- 1.5 tablespoons creamy peanut butter
- 1/2 cup white chocolate
Adapted from gw.spoonuniversity.com
1. Add oil to a large (preferably deep) pan on medium heat, along with three kernels.
2. Once all three kernels have popped, add in the rest of the corn. Shake the pan and make sure oil is evenly distributed.
3. Cover pan with lid, leaving it slightly skewed so steam can escape (no one likes soggy popcorn)
4. Shake pan gently about every couple of seconds
5. Once there are 2-3 seconds in between pops, it’s ready! Immediately remove from heat.
1. Toss popcorn with 2 tablespoons of melted butter and lightly salt to taste. Spread in an even layer on a baking sheet lined with parchment paper.
2. Combine semi-sweet chocolate and peanut butter in a bowl and melt on high in 30-second intervals. After each interval, stir the mixture so your chocolate doesn’t burn. It should be good to go after 1:30.
3. Once the chocolate and peanut butter is completely melted and combined, use a spoon to generously drizzle over the popcorn.
4. Melt white chocolate in the microwave on 20-second intervals, stirring with each break. It should be done after a minute.
5. Again, drizzle melted white chocolate over popcorn.