Step aside sweet and salty, this peanut butter maple popcorn recipe is the perfect film accompaniment for any discerning nut butter lover. It’s so good in fact we think it deserves an Oscar. Never made your own popcorn before? You won’t believe how easy it is.
Makes one large sharing bowl. Takes 10 minutes.
- 80g popcorn kernels
- 1 tablespoon of coconut oil
- 1 tablespoon of butter (or more oil if you want to keep it plant-based)
- 2 tablespoons of peanut butter
- 3 tablespoons of maple syrup
- 1 ½ teaspoons of vanilla extract
- ½ teaspoon of sea salt
- 1 pack Peanut Butter Cups for topping
Heat the butter (or oil if you’re using that instead) in a large frying pan on a medium to high heat and, when nice and hot, add the popcorn kernels. Cover with a lid and, after about 30 seconds, you should start to hear the corn popping. Shake the pan to make sure all the kernels get popped. Once they sound like they have stopped popping, remove and set aside in a bowl.
Put the coconut oil, peanut butter, maple syrup and vanilla extract into a heavy-based saucepan. Stir together over a medium heat until all the ingredients combine to make a silky peanut butter caramel, then add the sea salt.
Tip the peanut butter caramel over the popcorn and use a wooden spoon to coat the freshly popped popcorn with the caramel. For an extra luxurious treat, chop up a pack of our Peanut Butter Cups into small pieces and sprinkle over the top. Time to enjoy!