Peanut Butter Popcorn

Peanut Butter Popcorn is a super easy treat that is wonderful for the holidays or as an evening dessert. Made with honey and no corn syrup, this is a healthy popcorn recipe that feels very gourmet.

During the holiday season having a dessert table with treats that can sit at room temperature, such as homemade candies and cookies, can make for fun and easy entertaining. As far as having a delicious homemade candy selection try this Peanut Butter Popcorn recipe along with Divinity Candy, Candied Walnuts, Old Fashioned Fudge and Orange Cranberry White Chocolate Fudge. For cookies that are easy and always a hit give Cranberry White Chocolate Cookies, Walnut Balls and Chocolate Rum Balls a try.

An ooey gooey treat of Popcorn and Peanut Butter.

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Peanut Butter Popcorn made without corn syrup sitting in a bowl on a countertop.

Ingredients Needed

  • Popcorn Kernels– As if we need anymore reasons to enjoy popcorn, this whole grain food has a healthy amount of vitamins, minerals and fiber.
  • Butter– The butter works with the honey to help make the candy coating.
  • Honey– With this recipe there is no need for corn syrup or brown sugar, making this a healthier version of Peanut Butter Popcorn.
  • Salt– Helps to balance the sweetness and accentuates flavors.
  • Peanut Butter– Any type of peanut butter may be used. However, I recommend natural peanut butter that has been stirred well. For this recipe I used chunky unsweetened natural peanut butter.
  • Vanilla– Brings in pleasant undertones that plays well with peanut butter.

Best Way To Pop Popcorn

My favorite way of popping popcorn for this Peanut Butter Popcorn recipe is to use a Hot Air Popcorn Popper because it creates fluffy kernels that aren’t weighed down with any oils. Because of this, the peanut butter mixture adheres to the popped kernels very well.

However, if a hot air popcorn popper is unavailable use this as guidance but divide the ingredients in half.

Removing Unpopped Popcorn Kernels

One of the most crucial steps is removing the unpopped popcorn kernels before making the peanut butter sauce. The reason, because once coated with the peanut butter sauce the unpopped kernels can cause significant tooth damage.

To remove them, slowly transfer the popped kernels from one bowl to the other using your hand or large spoon. The unpopped kernels naturally gravitate to the bottom of the bowl, making it easier to separate the two.

Up close photo of Peanut Butter Honey Popcorn.

How To Make Peanut Butter Popcorn

  1. Measure all ingredients.
  2. Add 1/4 cup of unpopped popcorn kernels to the popping chamber of a Hot Air Popcorn Popper. Place lid on and turn on popcorn popper. Put a large bowl underneath the spout of the popcorn popper to catch the popcorn.
  3. Once popped slowly transfer the popped kernels from one bowl to the other. The unpopped kernels will remain in the bottom of the bowl and should be thrown away.
  4. Melt butter in a medium sized sauce pan over medium heat. This will take approximately 1 1/2 minutes.
  5. Add honey and pinch of salt.
  6. Whisking consistently bring to a roaring boil over the same medium heat, about 2- 2 1/2 minutes.
  7. Add peanut butter and continue whisking over the same medium heat until the peanut butter is fully melted, about 1 1/2 minutes.
  8. Take mixture off heat and whisk in vanilla.
  9. Immediately pour mixture over the popcorn. Using a long handled wooden spoon stir until popcorn is well coated with mixture.
  10. Let fully cool and then enjoy.

Fun Add Ins

  • Pretzels
  • Candy Corn
  • M&M’s
  • Reese’s Pieces
  • Peanut Butter Chips
  • Candy Corn
  • Chocolate Chips
  • Small Peanut Butter Cups
  • Roasted Peanuts
  • Honey Roasted Peanuts
  • Chocolate Covered Peanuts
  • Broken Peanut Butter Cookies

Storage and Shelf Life

It is important to let this recipe completely cool before attempting to store. Once cooled, store in a large plastic air tight container at room temperature. This popcorn is best eaten within 2 days and will start to loose freshness with each proceeding day.

Note: Freezing is not ideal for this popcorn recipe. 

More Delicious Peanut Recipes

Best Peanut Butter Cookies

Mom’s Frozen Peanut Butter Pie

Easy Peanut Noodles

Mom’s Old Fashioned Peanut Brittle

Chicken Peanut Udon Noodle Salad

Peanut Butter Popcorn made without corn syrup sitting in a bowl on a countertop.

Peanut Butter Popcorn

Peanut Butter Popcorn is a super easy treat that is wonderful for the holidays or as an evening dessert. Made with honey and no corn syrup, this is a healthy popcorn recipe that feels very gourmet.
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Course: Appetizer/Snack, Dessert
Cuisine: American
Keyword: Peanut Butter Honey Popcorn, Peanut Butter Popcorn, Popcorn and Peanut Butter
Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 1 hour
Servings: 7 cups
Calories: 260kcal
Author: Heather

Ingredients

  • 1/4 cup popcorn kernels
  • 2 tablespoons butter *see Note #2 below
  • 2/3 cup honey
  • pinch of salt *see Note #3 below
  • 1/2 cup natural peanut butter *see Note #4 below
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Measure all ingredients.
  • Add unpopped popcorn kernels to the popping chamber of a hot air popcorn popper.
    Place lid on and turn on popcorn popper. Place a large bowl underneath the spout of the popcorn popper to catch the popcorn.
  • Once popped slowly transfer the popped kernels from one bowl to the other. The unpopped kernels will remain in the bottom of the bowl and should be thrown away. See Note #5 below.
  • Melt butter in a medium sized sauce pan over medium heat. This will take approximately 1 1/2 minutes.
  • Add honey and pinch of salt.
  • Whisking consistently bring to a roaring boil over the same medium heat, about 2- 2 1/2 minutes. See Note #6 below.
  • Add peanut butter and continue whisking over the same medium heat until the peanut butter is fully melted, about 1 1/2 minutes. 
  • Take mixture off heat and whisk in vanilla. 
  • Immediately pour mixture over the popcorn. Using a long handled wooden spoon stir until popcorn is well coated with mixture. See Note #7 below.
  • Let fully cool and then enjoy. This will take approximately an hour.

Notes

Recipe Notes
Note #1– The recommended method of popping the popping corn is using a hot air popcorn popper because the kernels turn out light, fluffy and not weighed down by any oils. Because of this, the peanut butter mixture adheres to the popped kernels very well. 
However, if you don’t have a hot air popcorn popper the second best popping method is done on the stovetop using this as guidance
Note #2– Either salted or unsalted butter may be used. However, if using salted butter go sparingly with the pinch of salt. 
Note #3– I absolutely adore Maldon’s pure and natural sea salt flakes for all things cooking, baking and of course as a finishing salt. 
Note #4– For this recipe I used Laura Scudder’s All Natural Nutty Peanut Butter. Before using all natural peanut butter it is important stir well because of oil separation. 
Additionally, any type of peanut butter may be used.
Note #5– One of the most crucial steps is removing the unpopped popcorn kernels before making the peanut butter sauce. The reason, because once coated with the peanut butter sauce the unpopped kernels can cause significant tooth damage. 
Note #6– A roaring boil is when it is boiling vigorously and is not interrupted by stirring. 
Note #7– Once the peanut butter sauce is fully mixed with the popcorn, additional add ins may be stirred in at this time. See the “Fun Add Ins” section above in post. 
Additionally, if a lightly caramelized popcorn is desired, increase popcorn kernels to 1/2 cup and leave all other ingredients the same. 

Nutrition

Calories: 260kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 137mg | Fiber: 2g | Sugar: 29g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

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