I have a long standing relationship with peanut butter and chocolate.
Reese's Peanut Butter cups and I go waaaaaaaay back.
Now I can have this amazing flavor combo with popcorn!
This crispy, chock full of peanut butter flavor popcorn, drizzled with chocolate, will soon become one of your favorites ...
First, pop your popcorn. You can do it on the stove, in the microwave, or a popcorn popper. You pick. All you need is 8-9 cups of popped corn. Put the popcorn into a large mixing bowl.
Put corn syrup, sugar, and unsalted butter in a 3 quart saucepan over medium-high heat.
Stir well and bring it to a rolling boil. Clip a candy thermometer to your pot, making sure the bulb does not touch the bottom of the pan. Cook this mixture to 270°F.
Remember to test your candy thermometer and make adjustments to your recipe. At my altitude, I need to cook this to 267°F. Note to self: put a digital candy thermometer on your Christmas list!
Remove the pan from heat and carefully stir in peanut butter ...
Pour this mixture over your popped corn and gently stir, moving quickly to coat all the popcorn.
Pour the popcorn onto a greased foil lined baking sheet or use a Silpat if you have one. Spread into an even layer.
Bake the popcorn for 45 minutes, stirring the popcorn every 15 minutes. The first time I made caramel corn, I burned it in the oven, so watch it carefully!
Out of the oven and while it is cooling in the pan, melt your chocolate chips in the microwave and put into a Ziploc baggie.
Tip: put the baggie in a small cup, fold the top over the edge of the cup and fill.
Close the baggie top, snip off a small corner and drizzle over the popcorn.
Let the popcorn set (I took it into the garage, where it was cold) and break into a serving bowl.
Next time, I am going to let the chocolate set a little bit and then stir it to coat as much of the popcorn as I can....
Peanut Butter Cup Popcorn
(4x6 recipe download) (full page printable recipe)