Peanut butter toffee popcorn

Peanut butter toffee popcorn

Adapted from Girl Who Ate Everything’s Peanut Butter Popcorn

I’m so, so sorry.  If you like peanut butter and popcorn then this could well be your undoing.  I never promised a clean eating blog though, did I?!  I guess you can argue that at least you know what’s in this, which makes all the difference as you feel your arteries hardening.  Best just focus on the health benefits of the peanuts and peanut butter and try not to think too much about the honey, sugar and golden syrup.  Ahem….  And also best you make this when you have a TON of people to feed, i.e. mates round for movie night or whatever.  I made half the original recipe and it was enough to feed a herd.  It took me days to finish it all, even when I foisted it on every visitor passing through the house.  You’ve been warned!

Peanut butter toffee popcorn

Prep time 5 minutes Cook time 10 minutes Makes 1 large mixing bowl worth

  • 70g unpopped popcorn or 1 bag microwave popcorn
  • 100g unsalted roasted peanuts (monkey nuts out of their shells)
  • 110g caster sugar
  • 4 level-ish tbsp honey
  • 4 level-ish tbsp golden syrup
  • 150g peanut butter – I used smooth because you’re putting actual peanuts in too!
  • ½ tsp vanilla essence

Pop your popcorn, either in the microwave following the packet instructions, or in a pan.  If using the stove then add a couple of tablespoons of oil (sunflower or vegetable) and the unpopped kernels to a large saucepan.  Shake and cover with a tight-fitting lid.  Turn the heat on high and wait for the corn to pop, shaking the saucepan frequently throughout.  When the popping seems to have just stopped, take the pan from the heat, shake again and set to one side for another 30 seconds.  Do not take the lid off the pan during the popping or until after the 30 seconds off the heat is up.  Transfer the cooked popcorn into a large ceramic bowl (rather than plastic) and add the peanuts. Stir together.  To make the coating, take a heavy based saucepan and add the sugar, honey and golden syrup.  Stirring throughout, heat this to boiling point and then simmer for just over a minute (and certainly no longer than 2 minutes or the coating will harden so much the popcorn will be too hard to eat).  Remove the saucepan from the heat and stir in the peanut butter, and then the vanilla essence.  Pour over the popcorn and peanut mix before it has a chance to cool too much, and then stir throughly so the coating covers as much as possible.  Pay special attention to the bottom of the bowl as the peanuts will likely accumulate there and not get covered in topping.  Allow to cool slightly and eat warm or at room temperature.

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