Fall was in the air this weekend, with its slightly cooler temps and a quick rainstorm that sent us all scurrying to the car in the midst of Little Man’s flag football game. We don’t get many changing leaves in Texas, and 90-degree days can stretch well into October, so any respite from the heat is welcome. The kids asked to nap with their window open on Saturday so they could listen to the rain, and well, how do you say no to that? Later that evening we trekked to a nearby park and went for a short hike as the sun began to set. If you follow me on Instagram, you may have seen the image I posted of the sky aflame. It was beautiful!
Prior to our hike, I made a batch of this popcorn, and we devoured it in no time. I concocted the recipe last week, when I was craving a simple, but sweet after-school snack, and the result was delightfully addictive. After a few handfuls, I knew I wanted to share it with you.
I almost feel guilty calling it a recipe … it’s just six simple ingredients, but those ingredients make for a sweet/salty snack that will have your hand perpetually planted in the popcorn bowl. At least it did mine! So without further ado, here’s our new favorite snack. Try it after school, for movie night or before a hike with the family. And let me know if you find it as addictive as I do!
Peanut Butter and Honey Popcorn
Coconut oil, enough to coat the bottom of the pan
1/2 cup popcorn kernels
1/2 cup all-natural salted peanut butter
2 tablespoons unsalted butter
4 tablespoons raw, local honey
Spoon coconut oil into the bottom of a heavy-bottomed pot; you want enough oil to leave a thin layer on the bottom of the pot. Throw in a few kernels, and heat the pot over medium high heat. Once the few “test” kernels have popped, quickly add the 1/2 cup popcorn kernels. Top the pot with a tight-fitting lid, and then gently swirl the pot to coat the kernels in oil. Once the kernels begin to pop, reduce the heat to medium. As the kernels pop, periodically shake the pot (take care not to burn yourself on the lid; it will be very hot). Remove the pot from the heat when the kernels have slowed to popping every three to four seconds.
Meanwhile, heat the 1/2 cup peanut butter, 2 tablespoons unsalted butter and 4 tablespoons honey over low heat. Stir to combine; you may have to use the tongs of a fork to smooth out any peanut butter clumps. Once the butter has melted and the mixture is a smooth consistency, remove from the heat and drizzle one-third over the popcorn. Toss, drizzle another one-third, then toss and drizzle the remaining peanut butter and honey mixture over the popcorn. Top with a sprinkling of sea salt. (If you used unsalted peanut butter, you may have to add more sea salt.) Enjoy!
A few notes: A heavy-bottomed pot with a tight-fitting lid is essential for stove-top popped popcorn. Lighter pots just don’t distribute the heat evenly. Also, feel free to play with the proportions in this recipe. Not sweet enough? Add more honey. Want to give it even a bit more kick, add some cocoa. The great thing about this recipe is that it’s a simple base that can include a host of variations. If you try this treat and like it as is, or if you come up with an addicting variation, please come back and let me know! And as always, I would be delighted it you would share!
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