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Make Peanut Butter Sauce Combine honey and sugar over medium heat and stir well. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in peanut butter until smooth. Add vanilla. Pour HALF of the warm sauce slowly over the popcorn and gently stir to coat the mixture.
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Place popcorn in a large bowl and set aside. In a heavy saucepan, combine sugar and honey; bring to a boil over medium heat; stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat. Add peanut butter; stir until blended.
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Combine the popcorn sauce ingredients (2 tbsp butter, 3 tbsp peanut butter, 2 tbsp honey, 1 tbsp brown sugar, ¼ tsp salt) in a microwavable bowl. Heat to melting (covered) n a microwave (about 45 seconds), stir well, and set aside. Pour the prepared sauce over the popcorn and combine by tossing to thoroughly coat all.
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Lightly spray with nonstick baking spray. Place the popcorn on the prepared pan and set aside. In a large microwave safe bowl, add the brown sugar, butter, peanut butter, and marshmallows. Place in the microwave for 1 minute and then stir until the mixture is completely melted. If it's not completely smooth, microwave in 15 second increments.
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Scatter the peanuts over the popcorn. Set aside. To make the caramel coating, combine butter, brown sugar, corn syrup, and molasses in a two quart medium saucepan over medium-low heat. Stir constantly. Bring the mixture to a boil and continue to cook (about 5 minutes) until the caramel thickens and is foamy.
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How to Make Peanut Butter Popcorn: Add Popcorn to bowl - Place the popcorn in a large mixing bowl and then set aside. Heat corn syrup and sugar - Heat the light corn syrup and sugar in a small saucepan over medium high heat. Bring to a boil - Stir the mixture together constantly.
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Cook the peanut butter sauce. In a large nonstick saucepan over medium heat, melt the butter, then add the sugar, Karo syrup, and water. Bring to a boil while stirring and cook until the syrup mixture reaches 235-240 degrees F on a candy thermometer (about 4-5 minutes). Stir in the marshmallows and peanut butter.
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Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla. Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's.
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Instructions. First, add enough butter or vegetable oil to a large pot to cover the bottom with a thin layer. Heat the oil on high heat for a few minutes. Add the popcorn kernels, shake the pot to distribute them evenly, then cover with a lid. Keep the lid on as the popcorn pops, but shake the pot occasionally.
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Whisking consistently bring to a roaring boil over the same medium heat, about 2- 2 1/2 minutes. 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.
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Step 5 - Pour the Peanut Butter - Drizzle the peanut butter over the popcorn as well. Step 6 - Top with pinch of salt - Top the popcorn with the salt and the chocolate chunks. Step 7 - Rest Mixture - Allow the popcorn to sit until the chocolate and peanut butter mixture hardens (approximately 20-30 minutes). Step 8 - Serve and.
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Place the peanut butter chips into a microwave-safe bowl and heat for 30-second intervals, stirring between each one, until it is melted and smooth. Transfer the melted peanut butter mixture to a Ziploc bag with the tip cut off and drizzle it evenly over the popcorn and sprinkle with kosher salt.
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Pour peanut butter and honey mixture over popcorn and stir with a wooden spoon or spatula to make sure all of the popcorn is covered. Place the chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring in between, until the chocolate is melted. Using a fork, drizzle the chocolate over the popcorn.
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Stir together the popped popcorn and peanuts in a large bowl. Prepare a large rimmed sheet pan with parchment paper or a silpat baking mat. In a small saucepan set over medium heat, combine the honey and sugar. Bring to a simmer and then continue to simmer for about 2 minutes, or until the sugar dissolves.
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Coating. Next, in a small saucepan, combine the corn syrup and peanut butter. Cook over medium heat, melt the ingredients and whisk gently until smooth. The mixture will begin to bubble up slightly, allow it to gently boil for about 3-4 minutes, then remove from heat. Now, add in salt and vanilla extract.
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Pour popcorn into a large bowl. In a microwave-safe bowl, combine margarine, brown sugar, and marshmallows. Cook at 1-minute intervals in the microwave, stirring between each interval, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the brown sugar mixture over the popcorn, and stir quickly to coat the.
