PB & J Popcorn!

PB & J Popcorn is a bit sweet, a bit savory and a whole lot of crunchy yum! A kids favorite and is much healthier than any candied popcorn you would find at the store.

So to make this all stick together (literally) we use a white chocolate base. This enables the flavor to harden into a crisp shell and stick to the popcorn better than without.

You are going to make each popcorn (the nut butter and the jelly) separately and then just toss them together at the end. You could try combining it into one and seeing how you like that, but I like it this way because it gives you the fun contrast in the colors.

Also, once you pour the chocolate over the popcorn, immediately move to the freezer so it can harden. If you leave it out too long the popcorn will start to get soggy. I recommend spreading it thin on a cookie sheet lined with parchment paper and then sticking in the freezer.

Lastly, in the event you have any left over (which I doubt!), store it in the fridge, not in the pantry. Again this is to that it doesn’t get soggy.

In addition to the listed ingredients, you will need:

a sauce pan
a whisk or something to stir melted chocolate with
cookie sheet and parchment paper
space in your freezer

Enjoy!

INGREDIENTS:

14 cups popped popcorn
12oz melting white chocolate
2 tbsp jam
2 tbsp nut butter

INSTRUCTIONS: Peanut Butter Popcorn:

In a saucepan, over low heat, melt 6 oz of white chocolate, stirring constantly.
Once it is melted, add 2 tbsp of PB and stir until combined.
Pour over 7 cups of popcorn.
Immediately move to freezer to allow chocolate to harden quickly enough that popcorn doesn’t get soggy.

Jelly Popcorn:

In a saucepan, over low heat, melt 6 oz of white chocolate.
Once it is melted, add 2 tbsp of jam and stir until combined.
Pour over 7 cups of popcorn.
Immediately move to freezer to allow chocolate to hard quickly enough that popcorn doesn’t get soggy.
Combine peanut butter and jelly popcorn into a big bowl and enjoy immediately or store in a cool spot (fridge works).